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This keto cauliflower mushroom risotto is a low-carb take on risotto, a rice dish made from arborio rice. Though, the traditional is one of my favorite indulgences because it’s creamy, comforting and fancy, it is loaded with carbs. My cauliflower risotto alternative uses fresh mushrooms and simple ingredients. Plus, it’s ready in less than 20 minutes.

Why Make This
- Cut carbs: Regular risotto has over 50g of carbs. If you are following a keto diet, that is usually more than the daily allowance of carbs. Plus, since rice is a grain, risotto, though delicious, will not help you stay in ketosis.
- Remakes a favorite restaurant meal: I often enjoy this keto risotto with pan seared scallops to re-create one of my favorite restaurant meals: seared scallops and risotto.
- Sneak in veggies for picky eaters: If you have picky eaters at home, cauliflower mushroom risotto is a great way to sneak in some cauliflower to those who don’t think they like it. They probably won’t even realize it.
Ingredients Needed
Cauliflower rice risotto is creamy, like traditional recipes.
The main ingredient is cauliflower rice. You can get it fresh or frozen.
To replicate the creamy texture, you will also need:
- Salted Butter
- Organic Heavy Whipping Cream
- Grated Parmesan cheese: I use the fresh refrigerated kind from the market.
You’ll also need mushrooms. I recommend shiitake mushrooms, but if you don’t have these, you can substitute other mushrooms that you prefer.
Finally, to add more flavor to the risotto, you’ll need:
- minced garlic cloves
- thinly sliced green onions: I keep the green tips to use as a garnish
- Sea Salt
- black pepper

How to Make Keto Mushroom Risotto
Keto cauliflower mushroom risotto is an easy, one-skillet dish. To make it, you should:
- Bring a medium skillet to medium heat. Add salted butter, garlic, mushrooms, and green onions to the skillet and cook until the mushrooms are sautéed.
- Add the riced cauliflower to the skillet and continue to cook until the riced cauliflower is almost tender.
- Mix in the remaining ingredients and stir until the parmesan cheese is well incorporated.
- Lower the heat so that the rice does not stick and cook until the cauliflower rice, cream and cheeses are creamy and tender.

Top Tips & FAQs
- Lower the heat: when adding in the cream and cheeses, you should lower the heat. This prevents the cream from scolding
- Use a non-stick skillet: cooking a cream-based parmesan cheese sauce can turn into a sticky situation. By using a true non-stick pan (combined with lowering the heat), you can skip the cleaning mess.
Common Substitutions & Cooking Tips
When making keto cauliflower mushroom risotto, you can follow some of these tips and substitutions:
- Use regular Parmesan, not the mixed varieties.
- If you want to lighten the recipe up a bit, substitute chicken broth for half of the heavy cream
- You can use either fresh cauliflower rice, usually found in the fresh vegetable section or frozen cauliflower rice. But if you use frozen, cooking the cauliflower rice will take a few extra minutes once you add it to the pan. The extra time will actually defrost the cauliflower rice.
- Add extra vegetables, like broccoli or asparagus to add variety
I prefer the mild flavor of shiitake mushrooms or even cremini mushrooms. But, you could use any you prefer.
You can, but the dish is best served hot.
What Goes Best with Mushroom Risotto:
Cauliflower risotto can be filling on its own, but if you want more protein in your meal, you can try adding:
More Keto Risotto Recipes
If you try this recipe, please stop back and leave it a star rating and/or a review in the comments. Stay connected & share photos of your creations with me & others on Instagram, Facebook, and Pinterest!

Creamy Keto Cauliflower Mushroom Risotto Recipe
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Recommended Equipment
Ingredients
- 1 lb package of riced cauliflower, ~4 cups of riced cauliflower
- 3 tbsp Butter
- 3 cloves Garlic, minced
- 1 cup shiitake mushrooms, sliced thinly
- 1/4 cup thinly sliced green onions, keep the green tips to use as a garnish
- 1 cup Organic Heavy Whipping Cream, it has fewer ingredients and carbs than non-organic brands
- 3/4 cup Parmesan Cheese, grated
- 1/4 tsp Natural Ancient Sea Salt
- 1/4 tsp Black Pepper
Instructions
- Bring a medium skillet to medium heat
- Add salted butter, garlic, mushrooms, and green onions to the skillet and cook until the mushrooms start to become tender (~3 minutes)
- Add the riced cauliflower to the skillet and continue to cook until the riced cauliflower is almost tender (~3 minutes)
- Add remaining ingredients and stir until the parmesan cheese is well incorporated. Lower the heat so that the rice does not stick and cook until the cauliflower rice reaches your desired level of tenderness. Turn off the heat.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used. The keto sweeteners I use have 0g net carbs & are not included because sugar alcohols do not impact most people. This is provided as a courtesy, but you can do your own calculations if you wish!
Sumer says
I made this for my family tonight . Can I just say wow!!! Everyone loved it!! I can’t wait to make again and try with shrimp. Even my daughter who isn’t fully keto loved it. I can’t even taste the cauliflower. It reminded me of rice all the way! Thanks for sharing!
Dr. Davinah's Eats Team says
We really appreciate you stopping back to write such a thoughtful review. Glad you enjoyed it! 🙂
Zeina says
This is one of my favorite cauliflower risotto recipes! It’s creamy, comforting and delicious, yet lighter than many other recipes. I’m the only one on a keto diet at home, but everyone enjoys eating this when I make it. It’s my go-to side dish with my protein main dish and it’s very easy to prepare.
Davinah says
Zeina,
Thanks so much for stopping back to review this! I’m so glad your non-keto family members found it delicious too! ☺️
Lourdes says
I have made this twice. Once with the mushrooms and onions and then I made it with the shrimp in it. This recipe is amazing! I did add Gouda cheese to it, but besides that it has amazing flavor. There were no leftovers. Thanks!
Dr. Davinah's Eats Team says
Thank you so much for trying our recipe. We’re glad you enjoyed it.
Priscilla Adjei says
Awesome quick recipe. Literally just saw this on Facebook and made it in 20 min to along with my lambchop!
Dr. Davinah's Eats Team says
We really appreciate you stopping back to write such a thoughtful review.
Maria Lofftus says
I have tried a number of cauliflower rice recipes, and my reaction has always been that they didn’t come close to the real thing. This one does – in fact it tastes so much like a rice-based risotto, that my husband (who doesn’t like cauliflower) never even noticed AND cleaned his plate! This recipe is a keeper!!!
Davinah says
This is awesome, Maria! I’m really happy that you both enjoyed this.
Craig says
Looks Dank! Can I add Bacon?
Davinah says
That sounds fantastic! You could use the bacon grease to sauté the vegetables, then place crispy crumbles on top.
Naomi says
Super delicious and a really quick make! Will be making this one again and again!
Davinah says
Hi Naomi,
Thanks a lot for taking the time to rate & review this recipe. This one is a personal favorite for me. Glad you’ll be making it again.
Best,
Davinah