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5-Minute Rice-Free Risotto


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  • Yields 5 cups
  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • 1 small cauliflower grated on large holes of box grater
  • 2 cups finely chopped Portobello mushrooms
  • Freshly ground pepper
  • 1/2 tsp sea salt
  • 1/2 cup Greek yogurt
  • 3 tbsp parmesan
  • 1/4 cup fresh chopped parsley


Servings 5


Step 1

Warm the oil in a large saucepan, stir in onions and cook until translucent, about 5 minutes. Stir in garlic, cook until fragrant, about 30 seconds. Add the cauliflower and cook, stirring occasionally, for about 5 minutes until softened. Mix in the mushrooms, salt and pepper and cook for 3 to 4 more minutes. Turn off the heat. Blend in the yogurt and Parmesan, sprinkle with parsley, and serve.


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