Make This 30-Minute Cauliflower Risotto And You’ll Be In Love

Photo by Eric Prouzet on Unsplash

Cauliflower risotto with mushrooms sounds like the perfect dinner choice, right? Combined with a glass of white wine it’s a meal we could all use at the end of a tiring week.


  • 4 cups cauliflower, grated or finely chopped
  • 1/2 cup green peas
  • 1 cup sliced mushrooms
  • 1/2 cup parmesan
  • 2 minced cloves garlic
  • 1 cup grated zucchini
  • 1/4 cup dry white wine
  • 1/2 teaspoon kosher salt
  • 1/2 cup milk
  • zest of 1 lemon
  • 1/2 cup vegetable broth
  • 1/2 cup diced yellow onions
  • 1/4 cup chopped Italian parsley
  • 2 tablespoons olive oil
  • 1/4 tablespoon freshly ground black pepper
  • 1/4 cup thinly sliced basil leaves
  • 1/2 cup chopped asparagus


  • Heat 1 tablespoon olive oil in a saute pan. Cook the mushrooms for 3 minutes, then put them on a plate.
  • Next, cook the garlic and onion together with 1 tablespoon olive oil for 2 to 3 minutes.
  • Include the cauliflower to the mix and continue cooking for 1 to 2 minutes.
  • Use the white wine to deglaze the pan until the wine is gone.
  • Cook the zucchini, peas, and asparagus together. Include the milk and broth as well.
  • Cook for 6 to 8 more minutes and the mix should become thick.
  • Take the pan away from the heat and add the cheese, 1/4 teaspoon black pepper, and 1/2 teaspoon salt.
  • Pour in the lemon zest and mushrooms. Mix the cauliflower risotto and serve it with basil, parsley, and extra cheese.