Mushroom Cauliflower Risotto (keto)

This keto mushroom cauliflower risotto is a rich and creamy side dish that you can make in just 15 minutes. Best of all this rice free risotto has only 3.4 grams net carbs and 6.6 grams of protein per serving! The creamy brie along with earthy mushrooms adds so much flavor to the cauliflower rice risotto and goes great with any meaty main dish.

You might also like this keto cheesy brocccoli cauliflower rice recipe!

I’ve always loved all the things you can do with cauliflower rice and I have TONS of keto recipes using it. Today I decide to redo this older keto mushroom cauliflower risotto and boy am I glad I did.

One of the best things about this low carb side dish is that it only takes 15 minutes to make. However the flavor is awesome. It’s rich and creamy and full of cheesy, earthy flavors and goes perfect with any meat main dish. I also love that it has just 3.4 grams of net carbs but also a whopping 6.6 grams of protein per serving!

So if you are on a keto diet and looking for an easy and protein rich side dish you can make in 15 minutes that is full of mushroom and brie flavor then this is the recipe for you.

Recipe ingredients and substitutions.

The simple ingredients I used were fresh mushrooms, brie cheese, onion, fresh garlic, butter, fresh cauliflower and Better than Bouillon base. I bought all of these things at Aldi except for the BTB.

• fresh cauliflower – I like to make my own riced cauliflower because it doesn’t get soggy and it’s just really easy to make. You can use store bought or frozen cauliflower rice. Just make sure to thaw it if frozen and drain any excess liquid if there is any.
• brie cheese – I love the way this adds flavor and creaminess to this risotto dish. If you do not like brie cheese you can substitute with cream cheese or even a bit of heavy whipping cream for the creaminess and parmesan cheese for flavor.
• fresh mushrooms – I think you need to use fresh mushrooms in this recipe as canned rarely have much flavor and to be honest I really don’t like the texture. That being said you can use any kind of mushrooms that you want – button, portobello, baby portobellos, shitake, or cremini mushrooms etc.
• fresh garlic – I love fresh garlic in my recipes but if you don’t like it or don’t have any you can substitute with garlic powder. One clove of garlic equals ¼ teaspoon of garlic powder.
• Better than Bouillon base – I use this with a little water in so many recipes because they add so much flavor to soups, stews, casseroles and dishes like this. If you don’t have any you can use a little of regular bouillon and chicken broth or chicken stock. You could use beef broth or stock or vegetable stock or broth as well.

How to make mushroom cauliflower risotto low carb.

Step 1: If you are making your own cauliflower rice, start by adding cauliflower florets to the food processor and pulse until you get it to a grain like consistency of rice. Take out and set aside. Also slice the mushrooms very thin and dice the onions.

If using frozen cauliflower rice, thaw and drain any excess liquid from it before adding to the pan.

Step 2: Get out a saute pan or skillet and heat up to medium heat. Add the butter and once it has melted add the onions and mushrooms. Saute until the onions are translucent and the mushrooms are browned a bit.

Step 3: Add the crushed garlic and then the cauliflower rice. Mix well to combine. Mix the Better than Bouillon with water or even broth if you want and add to the pan. Cover and cook for 5 minutes or until the cauliflower is cooked to your desired texture.

Note if you do not use the Better than Bouillon you might want to season with salt and black pepper to add bit more flavor. Take a taste before you add the brie to see if it needs more seasoning.

Step 4: Take the rind off the brie and chop into bite size pieces. Add the brie and mix well as it melts into the risotto. Turn off the heat and let sit for a few minutes to set up.

To serve, you can add a bit of grate parmesan cheese or garnish with herbs like fresh thyme or parsley. That’s all there is to it!

Store leftovers of this keto friendly cauliflower risotto in an airtight container. Please scroll down to view the printable recipe card.

Keto main dishes to serve with this.

We ate this as a side dish with this keto margarita salmon that I redid recently. It’s good with any meaty main dish and it’s pretty rich so you don’t need a lot. Here are a few more meaty keto main dishes that you might like to eat with this dish.

• air fryer turkey breast
• grilled pork chops or air fryer thick pork chops
• tuna steaks with lemon dijon sauce
• air fryer rotisserie chicken pieces or slow cooker whole chicken
• slow cooker pot roast

Recipe notes and tips.

• I use Better than Bouillon because I feel it adds so much flavor. You can substitute broth or stock of any flavor instead. Make sure to use ½ cup of liquid total. If you want this to be vegetarian use either the vegetable BTB, vegetable bouillon or vegetable broth or stock.
• Sometimes I take a whole head of cauliflower and rice it all at once. It will keep in the refrigerator for many days. You can use it for salads, side dishes, soups and I even put it in my low carb savory waffles. 
• I like to use baby portobello mushrooms if I have them because they seem meatier to me than button mushrooms but I used the button today as remade this dish. You can use any variety you wish. The key is to get them nice and browned in the butter and it will add lots of extra flavor.
• Make sure you peel the rind off of the brie before you toss with the cauliflower rice. 

I really liked this keto mushroom cauliflower risotto because it’s rich, creamy and full of flavor but it’s also pretty high in protein while being low carb. Best of all it only takes 15 minutes so that’s a win, win, win for me personally. I hope you like it as much as we did. Enjoy!

The nutritional information for 2 serving is: 185 calories / 15.4g fat / 5.3g carbs / 1.9g fiber / 6.6g protein = 3.4g net carbs 

You might also want to check out my friend Tayo’s mushroom cauliflower rice.