Dinner · 30 min

Wild Mushroom “Risotto”

This is the kind of dinner you’ll make on repeat — cauliflower rice and mixed mushrooms, 30 minutes, big payoff. It is weeknight cooking that still hits your targets — 22 grams of protein per serving. Naturally vegetarian and keto, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Cauliflower rice
• 2 cups Mixed mushrooms
• 1/3 cup Parmesan
• 1 tbsp Butter
• 1/2 cup Vegetable broth
• 1 tsp Thyme

Steps

1. Wipe 2 cups of mixed mushrooms clean with a damp towel — do not soak them, or they will never brown. Tear or slice them into bite-size pieces.
2. Melt 1 tablespoon of butter in a large skillet over medium-high heat until it foams.
3. Add the mushrooms and 1 teaspoon of thyme in a single layer. Do not stir for 2 full minutes — leaving them alone is what creates the deep brown crust.
4. Stir and cook 3 more minutes until the mushrooms are browned all over and smell nutty. Season with salt and pepper.
5. Add 2 cups of cauliflower rice and 1/2 cup of vegetable broth, stirring to combine.
6. Lower the heat to a gentle simmer and cook 10 minutes, stirring occasionally, until the cauliflower is tender and most of the broth is absorbed.
7. Take the pan off the heat and stir in 1/3 cup of parmesan a little at a time, until the mixture turns creamy and glossy.
8. Taste and adjust the salt, then serve immediately — like real risotto, this waits for no one.

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