Skip to main content
One-Pan Mushroom Cauliflower “Risotto”
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
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.

Tags:
Carb Smart
Easy Cleanup
Easy Prep
Veggie
Calorie Smart
Allergens:
Milk

The quantities provided above are averages only.

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

Total Time30 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

8 ounce

Button Mushrooms

2 unit

Scallions

1 clove

Garlic

12 ounce

Riced Cauliflower

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

Butter

(Contains: Milk)

Salt

Pepper

sideBannerName

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.

Utensils

Medium Bowl
Plastic Wrap
Large Pan
Small Bowl

Instructions

Prep
1

• 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
2

• 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"
3

• 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).

Serve
4

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

Meal right image

Explore Similar Recipes

Meal left image

This week's must-try HelloFresh recipes

Peruvian-Style Lomo Saltado

Peruvian-Style Lomo Saltado

Enjoy a multi-dish culinary tour of a new destination!
One-Pan Tilapia with Red Beans & Kale

One-Pan Tilapia with Red Beans & Kale

plus Tomato & Lemon
Southwest Chicken & Bacon Cobb Salad

Southwest Chicken & Bacon Cobb Salad

with Blue Cheese Dressing, Guacamole & Tortilla Chips
Warm Lentil, Kale & Feta Salad

Warm Lentil, Kale & Feta Salad

with Sweet Potato, Caramelized Onion Dressing & Cashews
Easy Cheesy Black Bean Quesadillas

Easy Cheesy Black Bean Quesadillas

with Corn Esquites, Sour Cream & Cilantro
Creamy Lemon-Basil Pork Rigatoni

Creamy Lemon-Basil Pork Rigatoni

with Zucchini
Vegan Tex-Mex Black Bean Couscous Bowls

Vegan Tex-Mex Black Bean Couscous Bowls

with Green Bell Pepper, Guacamole & Cilantro
One-Pan Orange Chicken & Broccoli

One-Pan Orange Chicken & Broccoli

with Dark Meat Chicken, Grain Blend & Chili Flakes
Paprika Chicken Tacos with Fresh Salsa

Paprika Chicken Tacos with Fresh Salsa

plus Creamy Slaw, Sour Cream & Tortilla Chips
Roasted Chicken & Crispy Caesar Broccoli

Roasted Chicken & Crispy Caesar Broccoli

with Sweet Potato, Sour Cream & Parmesan
Cheesy Smashed Burgers

Cheesy Smashed Burgers

with Old Bay Fries, Caramelized Onion & Special Sauce
Brown Sugar Bourbon Pork Chops

Brown Sugar Bourbon Pork Chops

with Apple Pan Sauce, Scallion Mashed Potatoes & Green Beans
Dutch Pork Filet with Orange-Dijon Sauce

Dutch Pork Filet with Orange-Dijon Sauce

with Mashed Potatoes, Roasted Carrots & Almonds
Lemony Spaghetti with Brussels Sprouts

Lemony Spaghetti with Brussels Sprouts

sprinkled with Toasted Panko & Scallions
Shawarma-Spiced Chickpea Couscous Bowls

Shawarma-Spiced Chickpea Couscous Bowls

with Roasted Veggies, Pickled Onion & Harissa Yogurt Sauce
Sweet ’n’ Spicy Apricot Pork Chops

Sweet ’n’ Spicy Apricot Pork Chops

with Garlicky Green Beans & Chili-Roasted Carrots
Black Bean & Blue Corn Crunch Burritos

Black Bean & Blue Corn Crunch Burritos

with Pico de Gallo & Lime Crema
Indian-Style Chickpea Coconut Curry

Indian-Style Chickpea Coconut Curry

served with Basmati Rice & topped with Yogurt
Creamy Butternut Squash & Kale Cavatappi

Creamy Butternut Squash & Kale Cavatappi

with Toasted Panko & Parmesan
Thai Coconut Curry Chicken

Thai Coconut Curry Chicken

with Dark Meat Chicken, Bell Pepper & Zesty Rice