Grain Free Risotto with Roasted Mushrooms & Shallots

Easy Weeknight Meals

This past week Jeremy was out of town and the first night he leaves I usually cook myself comfort food.

Who knew comfort came in the form or pasta, or steak, or risotto? Risotto is my favorite! But I needed a healthier, quicker version. And so here we are.

Grain Free Risotto with Roasted Mushrooms & Shallots

How is it grain-free?

I use cauliflower! I am a really big fan of cauliflower in place of rice. It is so easy to make and there are so many variations.

I buy a head of cauliflower, remove the leaves and cut it into chunks.

Nothing fancy. The chunks just need to be able to fit down the chute of your food processor. Use the grater attachment and all of a sudden you have rice.

Also? Most grocery stores now carry riced cauliflower. Either in the fresh produce or the frozen food section. I always have a couple of bags on hand for last minute rice dishes!

This cooks up so fast and it is the perfect way to use up any leftover veggies at the end of the week. My favorite risotto is one with roasted mushrooms, shallots, butter and white wine (or chicken stock)!

Before you start having feelings about mushrooms, Jeremy and I never ate them until I discovered a new way to cook them. I roast them until they are golden brown. Now I crave them!

All you have to do is layer them in your skillet and do. not. touch. for five minutes.

They will turn crispy and golden brown! They bring the ultimate umami flavor to any of your dishes. Or you can be as sophisticated as I am and eat them right out of the pan. We are so fancy!

After roasting the mushrooms I add garlic and shallots. I cannot even express what kind of flavor this risotto is packing.

Here’s the deal, wild hearts. (P.S. I will now be referring to us as wild hearts. I have been trying to figure out what to call us crazy bunch of people who love to gather people around a meal despite the meal, despite the state of our homes and hearts. And it hit me, we’re wild. One lovely, wild bunch. Also, as a child I had a ridiculous addiction to Wild Hearts Can’t Be Broken. So, wild we are.)

Anyway, we’re going to do very wise things and add more butter and white wine for deglazing and just steam the cauliflower in this pan of goodness.

If you’re living that strict paleo life, add chicken stock instead of wine and be sure to use ghee or butter from grass-fed cows.

If you’re not, dump in a generous portion or parmesan cheese. Mix and eat a heaping bowl. Eat two, even. This meal is healthy and packed with amazing nutrients from all the veggies!

Bonus options, this can be the main meal or you can serve it as a side dish! When I serve it as a side dish I like to cook up Nom Nom Paleo’s crackling chicken, which has a cult following, as it should. I have also been known to eat this in the morning with a fried egg on top. It is insanely delicious!

Cheers, wild hearts!


Grain Free Risotto with Roasted Mushrooms & Shallots

  • Author: Bri McKoy


  • 2 TBS butter, divided
  • 8 oz. baby bella mushrooms, sliced (or an assortment of mushrooms including cremini and shiitake)
  • 1 large shallot, chopped
  • 3 garlic cloves, chopped
  • 1/4 cup white wine or chicken stock
  • 1 head of cauliflower, riced
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1 TBS chicken stock
  • 2 TBS fresh parsley, chopped
  • 1/4 cup parmesan cheese, shredded (optional)


  1. To rice the cauliflower, cut the leaves and stem off the cauliflower and chop the florets into chunks. Using the cheese grater attachment on your food processor, add the cauliflower chunks to the chute on the processor. Cover with a towel (or the lid to the chute) and turn the food processor on. Repeat until you have riced all the cauliflower. Set aside.
  2. Add 1 TBS butter to a skillet over medium-high heat. Once butter is melted, add the mushrooms in one layer. Let the mushrooms roast without touching them for 5 minutes. After 5 minutes, flip the mushrooms and cook for an additional three minutes.
  3. Add the remaining tablespoon of butter, shallots and garlic. Stir to combine and sauté for three minutes.
  4. Slowly pour in the wine or chicken stock while scraping up the browned bits with a wooden spoon. Allow to simmer until the liquid is mostly evaporated, about 2 minutes.
  5. Add the riced cauliflower and salt. Mix to combine. Add 1 tablespoon of stock or water. Turn the heat to low, cover and let steam for 3 minutes.
  6. Uncover and mix to combine. Taste and add any additional salt.
  7. Optional: mix in 1/4 cup parmesan cheese and parsley.
  8. Serve warm.

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  1. Danielle says:

    Hi Bri! I am wanting to make this tonight but we are snowed in and I don’t have cauliflower. Can I use regular rice, and if so would I just cook it separately and add it in at step 5? Can’t wait to try it!!

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