Print Friendly, PDF & Email

Risotto used to be a meal I would make early often, but once I stopped eating so many refined carbs and switched to more of a Paleo/Keto Diet, Risotto was a dish I really missed. Until I discovered this Cauliflower Rice Risotto. It is a game changer!

You can buy riced cauliflower from the store or just buy a head of cauliflower and grate it yourself. Trader Joe’s has great options that are already riced, but last night, my mom grated the whole head in her Cuisinart and I actually prefer the consistency of the freshly grated much better. Although buying the cauliflower already riced is certainly easier!

This recipe does have some cream and parmesan cheese in it so it is not Paleo or Whole 30 but it is certainly Keto friendly! If you are following a Keto Diet, this is your perfect substitute for any risotto dish.


1 head of cauliflower, grated, or 1 package store bought riced cauliflower

1/2 white onion chopped

1 clove garlic, micned

2 tbsp olive oil

1 tbsp ghee or grass fed butter

5-6 shiitake mushrooms, or other mushrooms of your choice, finely chopped

1/4 cup white wine

1/2 cup chicken broth

2 tbsp heavy cream

1/2 cup parmesan cheese

Optional: Roasted shrimp and fish chopped herbs, such as basil and parsley


In a large pan, heat the olive oil and ghee or butter over medium heat. Add the onion and garlic and cook 3-5 minutes, stirring often until slightly soft. Add the mushrooms and continue to cook for another few minutes until the mushrooms and onion mixture is golden brown. Add the riced cauliflower and mix well. Add the wine and cook, stirring constantly, until the liquid is dissolved. Add the chicken broth and do the same thing, letting all of the liquid dissolve.

Once liquid is dissolved and cauliflower is tender, add the heavy cream and parmesan cheese. Mix well and cover with a lid for a few minutes, allowing cauliflower to steam a little more and all the flavors to come together.

Stir in parmesan cheese and add salt and pepper to taste.

Optional: We served ours with simple roasted shrimp and some fresh chopped parsley and basil. To make the shrimp, simply toss raw shrimp with olive oil, salt, pepper and some garlic salt. Roast at 375 for 8-10 minutes or until cooked through. This could also be served without the shrimp as a side dish to any meal or a great vegetarian option.