🇮🇹 Italian

Mushroom Risotto

Creamy, Parmesan-rich risotto loaded with earthy mushrooms — or swap in cauliflower rice for a surprisingly satisfying low-carb version.

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480 cal / serving 14g net carbs 14g protein 28g fat Prep: 10 min Cook: 30 min 2 servings

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Ingredients

Dairy & Eggs

0.5 cup Parmesan cheese, freshly grated
2 tbsp butter
2 tbsp heavy cream

Produce

3 cups cauliflower rice (or 3/4 cup arborio rice for classic version)
2 cloves garlic cloves, minced
8 oz mixed mushrooms (cremini, shiitake, or baby bella), sliced
1 whole shallot, finely diced

Pantry

2 cups chicken or vegetable broth, warm
0.25 cup dry white wine
1 tbsp olive oil

Spices & Herbs

1 tbsp fresh parsley, chopped (for garnish)
1 sprig fresh thyme
1 tsp salt and pepper

Instructions

1. Classic risotto version: heat broth in a saucepan and keep warm. In a separate wide pan, heat olive oil and 1 tbsp butter over medium heat. Sauté shallot until soft, add garlic and thyme, cook 1 minute. Add arborio rice and stir to coat for 1–2 minutes. Add wine and stir until absorbed. Add warm broth one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next, about 18–20 minutes total. Finish as below.

2. Low-carb cauliflower rice version: heat olive oil and 1 tbsp butter in a wide pan over medium-high heat. Sauté shallot until soft, 3 minutes. Add garlic and thyme, cook 1 minute. Add mushrooms and cook until browned and their liquid has evaporated, 5–7 minutes. Add the cauliflower rice, stir to coat, then add the wine and broth all at once. Cook, stirring, for 5–7 minutes until the liquid is mostly absorbed and the cauliflower is tender.

3. For both versions: remove the thyme sprig. Stir in the remaining 1 tbsp butter, heavy cream, and Parmesan until creamy and glossy. Season generously with salt and pepper.

4. Serve immediately, garnished with parsley and extra Parmesan.

Comments 1

brittainy 2026-05-27 02:51

My risotto is very similar except I start with cooking the mushrooms in butter with garlic and parsley then remove. It flavors the pan. Also I do 1 1/2 cups rice to 1 quart of broth, also I use a whole glass of wine, and no heavy cream.