YIELDS: 6 Servings PREP TIME: 10 mins COOK TIME: 25 mins  TOTAL TIME: 35 mins

A creamy and flavorful risotto made with earthy, wild mushrooms and cauliflower instead of rice. Less effort, less carbs, packed with flavor!


2 cups wild mushrooms
2 tbsp olive oil
Garlic powder, ground ginger, chili powder, salt, pepper
2 tbsp butter
¼ cup minced onion
2 tsp minced garlic
1 bag riced cauliflower (or 1 head of cauliflower pulsed in the food processor until finely chopped)
2 cups chicken stock
Dried basil, dried parsley, salt, pepper
½ cup shredded parmesan
½ cup shredded asiago

Large pot
Cutting board 


  1. Preheat oven or grill to 425°F.
  2. Place the wild mushrooms in an oven-safe dish and toss with the olive oil. Season to taste with garlic powder, ground ginger, chili powder, salt, and pepper.
  3. Roast the mushrooms for about 30 minutes, until softened and browned. Remove from the oven and roughly chop. 
  4. Heat the butter in a large pot over medium heat and sauté the onion and garlic until softened.
  5. Add the riced cauliflower and continue cooking for 2-3 minutes.
  6. Stir in the chicken stock, bring to a boil, and simmer, covered, for about 10 minutes, stirring occasionally.
  7. Season to taste with dried basil, dried parsley, salt, and pepper. Stir in the cheeses and continue simmering for 5-10 minutes.
  8. Stir in the chopped mushrooms and serve!