Mushroom-Cauliflower Risotto Recipe

Recipe By EatingWell

Easy homemade cauliflower rice stands in for regular rice in this healthy vegetable-based risotto, lowering both the calories and carbs in this traditionally starchy dish. To make this a vegetarian meal, use vegetable broth instead of chicken broth.

4.4
11 Rating -
Rate
Non Vegdiet
2hr total
2hr total
Mushroom-Cauliflower Risotto
plan
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ingredients serve

Ingredients for Mushroom-Cauliflower Risotto Recipe

  • 1/2 tablespoon Olive Oil, Divided
  • 1/4 pound Mixed mushrooms, trimmed and chopped
  • 0.13 teaspoon Salt
  • 1/4 Small head cauliflower, cut into florets
  • 1/4 Large Shallot, Minced
  • 1/2 Cloves Garlic, Minced
  • 1/4 teaspoon Fresh thyme leaves
  • 0.13 teaspoon Ground pepper
  • 0.06 cup Dry white wine
  • 0.13 cup Low sodium chicken broth or vegetable broth, at room temperature
  • 1/4 tablespoon Unsalted butter
  • 0.13 cup Grated Parmesan Cheese
  • 1/4 tablespoon Chopped Fresh Italian Parsley
Nutrition
value
184
calories per serving
9 g Fat13 g Protein10 g Carbs2 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    13g
  • Carbs
    10g
  • Fiber
    2g

MacroNutrients

  • Carbs
    10g
  • Protein
    13g
  • Fiber
    2g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    191mg
  • Iron
    3mg
  • Vitamin A
    15mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    21mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    13mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    26mg
  • Manganese
    1mg
  • Phosphorus
    174mg
  • Selenium
    12mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By EatingWell