Get fancy with this filling low carb vegetarian cauliflower risotto recipe. Risotto is a Northern Italian dish that is made from rice and cooked in a variety of broths. We know rice is packed with carbs, so we wanted to change up the recipe and pack it with vegetables.
In less than 30 minutes, this alternative is full of vegetables and all the good stuff! Risotto usually takes a lot of time to prep and cook, but we have found a recipe that will be quick, easy and just as good! Although it’s not made from rice, it will still have the same concept as a delicious risotto!
What’s nice about this recipe is you can always add some protein, like chicken or turkey. We love having a vegetarian option that is low carb but doesn’t lack flavor. It’s an easy dish to bring to a dinner party, and you can always pack some meat on the side for those who want to add it to their dish.
This vegetarian risotto makes the perfect meal prep option. It stores well in the fridge so you can heat it up when you’re hungry.
For another great main dish check out our Basil Pesto Noodles.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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- 2 tbsp olive oil, divided
- 1 cup mushrooms, sliced
- 1/2 cup yellow onions, diced
- 2 cloves garlic, minced
- 4 cups cauliflower, grated
- 1/4 cup dry white wine
- 1/2 cup asparagus, chopped
- 1 cup zucchini, grated
- 1/2 cup green peas
- 1/2 cup vegetable broth
- 1/2 cup milk
- 1/2 cup Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- zest of 1 lemon
- 1/4 cup Italian parsley, chopped
- 1/4 cup basil, chopped
Ingredients
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- In a large pan, add 1 tablespoon olive oil and heat over medium-high heat.
- Add mushrooms and cook until tender. Transfer to a plate and reserve.
- Add 1 tablespoon olive oil. Add the onion and garlic, and cook until they are soft and translucent (approx 2 to 3 minutes) Reduce the heat to medium.
- Add the cauliflower and stir thoroughly to make sure it is coated with the olive oil and onions. Cook the cauliflower for an additional 1 to 2 minutes. Deglaze the pan with the white wine, stirring and scraping the pan until the wine has evaporated, about 2 minutes.
- Add the asparagus, zucchini and peas, stir to combine. Turn heat up to medium-high.
- Add the broth and milk, frequently stir so the vegetable cook and the liquid begins to evaporate. Cook for about 6 to 8 minutes, until the cauliflower is tender and just a small amount of the liquid is left on the bottom of the pan.
- Turn off heat and add cheese, 1/2 teaspoon salt and ¼ teaspoon black pepper. Add cooked mushrooms and lemon zest, stir to combine.
- Add salt and pepper to taste. Serve and garnish with parsley, basil and cheese on top.