Four Cheese Mushroom Cauliflower Risotto

A creamy cheesy risotto made with cauliflower rice and fresh mushrooms, so it’s low in carbs and high in nutrients … and it’s still quite creamy and satisfying.

Risotto is typically creamy from the starch in the rice. The stirring of the risotto turns the starch into a nice cream sauce. Since cauliflower has none of the starch you find in rice, another source of creaminess is needed. I reviewed several recipes and decided that my cauliflower risotto would be rich and creamy thanks to my favorite cream cheese, the Greek cream cheese that is higher in protein, full of probiotics and lower in calories than your run-of-the-mill cream cheese.

And then I added three other cheeses, just for good measure. And then I chowed down at least half of it before I could stop myself, so that’s how I decided this is a two-serving kinda dish. I ate it as my meal, but you could serve this with chicken or fish or even as a nice side dish for a steak. I also thought it would be marvelous with a fried egg on top for breakfast, because why not eat risotto for breakfast?

Four Cheese Mushroom Cauliflower Risotto

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: About 2 servings 1x

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Ingredients

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• 1/2 head of cauliflower
• 1/2 Tablespoon avocado or olive oil
• 1/4 of a red onion, chopped
• 2 – 4 cloves garlic, peeled & chopped
• 8 oz. fresh mushrooms, sliced & roughly chopped
• Red Robin Seasoning (or your favorite seasoned salt), Trader Joe’s 21 Seasoning Salute (or Mrs. Dash) and freshly ground pepper, to taste
• 1/4 cup white wine
• 2 oz. Greek cream cheese or Neufchatel
• 2 Tablespoons fat free half & half (or regular half & half)
• 2 oz. total mixed freshly shredded Parmesan, Dubliner and mozzarella cheese
• Fresh snipped chives or parsley & extra shredded cheese, for top

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Instructions

1. Break the cauliflower into florets and put in a food processor. Pulse a few times or until the cauliflower is about the size of rice.
2. Heat the oil over medium heat in a saute pan. Add the onion and garlic and cook until the onion is soft and translucent. Add the mushrooms and saute for several minutes until the onion is nice and soft. Sprinkle liberally with seasonings (to taste), then stir in the wine.
3. Cook for a few minutes longer, stirring frequently, until the wine is mostly gone. Add the cream cheese and half & half, cook and stir until the cheese is melted and has created a nice sauce. Stir in the other cheeses and cook just briefly until they are all melted. Sprinkle with a bit more shredded cheese and snipped chives or parsley and serve!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at What’s for Dinner Sunday, Weekend Potluck, Meatless Monday, Pretty Pintastic Party, Hearth & Soul Bloghop, Clever Chicks Bloghop and Happiness is Homemade.