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Rosemary Mushroom Rice: Cheater's Risotto

  • Author: Caitlin
  • Total Time: 55 mins
  • Yield: 6 1x


  • 1 tablespoon butter
  • 1/2 an onion, sliced
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 bunch fresh rosemary (about 2 tablespoons)
  • 5 cups vegetable or chicken broth
  • 1 small to medium head cauliflower (about 3-4 cups florets)
  • 1 cup uncooked rice


  1. Bring broth to a boil and cook the cauliflower, covered, for about 5-8 minutes, or until tender.
  2. Meanwhile, using a large pan, sauté the onions and mushrooms together in the butter for about 8 minutes. Then add the rosemary, garlic, salt, and pepper and cook for a couple more minutes.
  3. Drain cauliflower and set aside. Drain, not strain – save the broth. Prepare your rice as normal, but use the cauliflower broth and add about 1/4 – 1/2 cup extra liquid than you’d normally use. (I used 3.5 cups broth to 1 cup rice.) Bring rice and broth to a boil, reduce to a simmer and cook for about 35 minutes or until all water has been absorbed.
  4. While the rice is cooking, add cooked cauliflower to blender in batches, along with about half of the mushroom mixture and 1/2 a cup of the extra broth.
  5. Mix the cauliflower into the cooked rice and add the mozzarella cheese (optional).
  6. Dish rice into bowls, top with the mushrooms and onions and a little parmesan cheese and serve!
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Category: Entree
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