For those last chilly days of weather moving into spring, this is a hearty and healthy risotto dish with only a handful of ingredients, transformed to be grain free with cauliflower rice. The dried porcini mushrooms give it a deliciously distinct flavor. If you’d like to do a simple and healthy multi-course meal, just like the Italians, our chicken piccata recipe is the perfect protein-packed follow-up to this veggie-based risotto!


Serves 4.


8 cups of cauliflower rice

1 package of dried porcini mushrooms

1 shallot diced

1 vegetable bouillon cube

1 tablespoon olive oil

1 tea kettle full of boiling water

1 cup of wine

2 tablespoons butter or ghee

Salt, pepper to taste

garnish with parmesan cheese


  1. Saute the diced shallot in the olive oil over low heat until it becomes translucent
  2. Add the cauliflower rice and stir until the grains have a light covering of oil
  3. Continuing stirring and add the glass of wine
  4. Once the rice absorbs the wine, begin pouring the boiling water from the kettle
  5. Once the water boils, stir in the hot liquid in small amounts, allowing the rice to absorb it
  6. Pour hot water over the porcini mushrooms, letting them soak for several minutes
  7. Add bouillon cube
  8. Continue stirring until the rice has both absorbed enough water and has cooked to the “al dente” level
  9. Drain the water from the porcini mushrooms and stir them into the risotto
  10. Stir in the butter and add salt and pepper to taste
  11. Serve with Parmesan cheese