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One-Pan Mushroom Cauliflower “Risotto”
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One-Pan Mushroom Cauliflower “Risotto”

One-Pan Mushroom Cauliflower “Risotto”

with Parmesan & Thyme

What’s saucy and a little cheesy? The answer: This dish right here (not your tipsy uncle at Thanksgiving)! Our clever chefs created a grain-free take on risotto using cauliflower rice and packed it with triple the mushroom flavor. They cook the “risotto” with deeply-flavored mushroom stock and browned mushrooms, sprinkle it with truffle zest, then finish the bowl with more browned mushrooms. It’s mushroom mania in the best way possible.

Carb Smart
Easy Cleanup
Easy Prep
Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes


serving amount

8 ounce

Button Mushrooms

2 unit


1 clove


12 ounce

Cauliflower Rice

1 teaspoon

Dried Thyme

2 unit

Mushroom Stock Concentrate

4 tablespoon

Cream Cheese

(Contains Milk)

2 tablespoon

Sour Cream

(Contains Milk)

2 g

Truffle Zest

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

1 tablespoon

Cooking Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories450 kcal
Fat35 g
Saturated Fat20 g
Carbohydrate23 g
Sugar10 g
Dietary Fiber6 g
Protein12 g
Cholesterol75 mg
Sodium1590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Bowl
Plastic Wrap
Large Pan
Small Bowl



• Wash and dry produce (except cauliflower rice). • Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince or grate garlic.

Cook Cauliflower & Mushrooms

• Place cauliflower rice in a medium microwave-safe bowl (use a large bowl for 4 servings); season with 1 tsp salt (2 tsp for 4). Cover bowl with plastic wrap and poke a few holes in wrap. Microwave until tender, 5 minutes. Carefully uncover (watch out for steam!); set aside. • Meanwhile, heat a large drizzle of oil in a large pan over medium heat. Add mushrooms and season with ½ tsp thyme (1 tsp for 4). Spread into an even layer; cook, stirring occasionally, until browned and tender, 6-8 minutes (depending on the size of your pan, you may need to work in batches). Season with salt, pepper, and a pinch of truffle zest (you’ll use the rest later). • Remove pan from heat. Reserve half the mushrooms in a small bowl, leaving remaining in pan. Cover bowl with reserved mushrooms with plastic wrap to keep warm.

Make "Risotto"

• Heat a drizzle of oil in pan with remaining mushrooms over medium-high heat. Add scallion whites, garlic, cauliflower rice, and a big pinch of salt; cook, stirring, until fragrant, 1-2 minutes. • Add stock concentrates and ½ cup water. Cook, stirring, until water has mostly absorbed, 2-3 minutes. • Reduce heat to low. Stir in cream cheese, sour cream, 2 TBSP butter (4 TBSP for 4 servings), and remaining truffle zest to taste (we like to use it all!). • Stir in Parmesan; season with salt and pepper. TIP: If “rice-otto” is too thick, add a splash of water; for an extra-rich experience, stir in an additional 1 TBSP butter (2 TBSP for 4).


Divide cauliflower “rice-otto” between bowls. Top with reserved mushrooms and scallion greens. Serve.

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