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Cauliflower “Rice” Risotto With Asparagus And Mushrooms

This recipe for Cauliflower Rice Risotto with Asparagus and Mushroom is absolutely delicious and satisfying. It's Fat-free, gluten-free, sugar-free, vegan, paleo and complex carb-free!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Appetizer, Main Course
Cuisine Risotto
Servings 3 Servings


  • 3 cups cauliflower riced (about ⅔ head cauliflower)
  • ¼ cup onion chopped
  • 1 garlic clove minced
  • ½ shallot chopped
  • 1 cup mushroom chopped
  • 1 cup asparagus chopped
  • ¼ cup basil chopped
  • ¼ cup water
  • ½ cup coconut milk (or almond etc)
  • 2 TBS nutritional yeast (or parm. cheese)
  • ½ cup vegetable broth
  • ½ tsp salt
  • pepper to taste
  • 1 tsp dried basil


  • Using a blender, gently pulse the cauliflower so that it creates a rice like consistency
  • Spray a large pan with cooking spray
  • Turn flame to medium heat and cook onion, garlic and shallot for about 3 minutes
  • Add mushroom, asparagus, basil, and water. Cover and allow to cook for about 3-5 min or until soft
  • Uncover, add cauliflower rice and coconut milk and allow to absorb (about 5 minutes) stirring occasionally
  • Add vegetable broth, salt, pepper, dried basil and nutritional yeast
  • Stir completely and allow veggies to absorb liquid
  • Once you get a risotto like consistency (about 5-7 more minutes) turn off heat
  • Plate and enjoy!


If your risotto is too "liquidy" add 1 TBS flour (I would use oat flour)
Keyword Cauliflower “Rice” Risotto With Asparagus And Mushrooms Recipe, Cauliflower Rice Risotto