Wild Mushroom Cauliflower Rice Risotto

Two weeks ago we spent a cozy weekend Upstate and had the most delicious wild mushroom risotto topped with a sunny side up egg at Hotel Tivoli in Tivoli, NY. I was looking to recreate a lighter version of those flavors and textures, and I’m happy to report it was easier (and quicker) than a traditional Risotto.


Creamy, yummy, cozy deliciousness was what I was craving and 30 minutes tops to whip it up. I kind of made this recipe up on the fly with a box of gorgeous local oyster mushrooms, some organic shiitakes, leeks, a a handful of kale, cauliflower rice, and a drizzle of hot pepper-infused olive oil. Perfect for a plant-based risotto.

This morning I heated up the leftovers and topped it with a sunny side up egg 🍳 Oh yeah!!! 

Why I love ❤️....

shiitake mushrooms: immune-boosting; heart healthy; antibacterial; antiviral; brain fog busting; vitamin D; B vitamins; acne-fighting thanks to selenium 

oyster mushrooms: Lower cholesterol levels; reduce inflammation; packed with antioxidants; boosts brain health. 

leeks: boost metabolism; anti-inflammatory; immune-boosting.

 Wild Mushroom Cauliflower Rice Risotto  Serves 2 as a main course; 4 as a side dish 

1 tablespoon ghee, coconut oil or olive oil 

10 ounces mushrooms, sliced (I used oyster and shiitakes)

2 cloves garlic minced

1 large leek, white and light green parts only, sliced into half moons slices

Himalayan salt crystals and freshly ground pepper to taste

12 to 14 ounces riced cauliflower 

1/2 to 1 cup low-sodium organic vegetable broth 

1/2 cup (or more) nutritional yeast  (you could also use Parmesan)

1/2 to 1 cup fresh lacinato kale, chopped 

optional: sliced Greek olives  

optional: sunny side up egg

optional: hot-pepper-infused olive oil 

Make it!

1. In a large saute pan, heat ghee over medium heat.

2. Add sliced mushrooms, garlic and leeks, and sauté until mushrooms are tender and just turning golden brown. Season with salt and pepper.

3. Reduce heat to medium low, add cauliflower, and toss to coat. Add 1/2 cup of broth and cook until the liquid has evaporated. Continue to add broth 1/4 cup at a time, stirring frequently and letting it evaporate each time, until desired consistency is reached.

4. Stir in the nutritional yeast or Parmesan, followed by the kale 🥬 

5. Optional: serve with olives, Parmesan or nutritional yeast on the side, hot pepper-infused oil, and/or a sunny side up egg