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Instant Pot Paleo Cauliflower Mushroom Risotto served in a bowl
Serine Milo

Paleo Cauliflower Mushroom Risotto

A creamy and wholesome risotto made with cauliflower and mushrooms, cooked efficiently in the Instant Pot for a gluten-free and dairy-free option.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Paleo
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 medium head medium head of cauliflower, riced (about 4 cups) You can substitute with frozen cauliflower rice if you're short on time.
  • 1 cup sliced mushrooms Button or cremini mushrooms work well.
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup vegetable broth (or chicken broth)
  • 1/2 cup coconut milk For creaminess.
  • 2 tablespoons nutritional yeast Optional, for cheesy flavor.
  • 2 tablespoons olive oil or ghee
  • to taste Salt and pepper
  • for garnish Fresh parsley, chopped

Method
 

Preparation
  1. Set your Instant Pot to the sauté function and add the olive oil or ghee.
  2. Let it warm up before adding the chopped onion. Sauté until the onion becomes translucent, about 2-3 minutes.
  3. Stir in the minced garlic and mushrooms, cooking until the mushrooms become tender, about another 3-4 minutes.
Cooking
  1. Add the cauliflower rice to the pot, along with the vegetable broth and coconut milk.
  2. Stir everything well, scraping the bottom of the pot to get any stuck bits.
  3. Season with salt and pepper to taste.
  4. Seal your Instant Pot and set it to cook on high pressure for 5 minutes.
  5. Do a quick release of the pressure when the timer goes off.
  6. Once it’s safe to open, give your risotto a gentle stir and add nutritional yeast if desired.
  7. Taste and adjust seasoning as needed.
  8. Serve in bowls garnished with fresh parsley.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 8gSodium: 600mgFiber: 5gSugar: 3g

Notes

Can be enhanced with fresh herbs, additional vegetables, or spices. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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