Mushroom caulirice risotto

Mushroom caulirice risotto

Oct 2 2019


I like making risotto in the oven sometimes for the sake of saving time.... Also adding caulirice to the arborio rice gives it an interesting texture and extra veggies, so it is a win win!


  • 1 onion, chopped
  • 1 leek, green part removed and minced
  • 2 tbsp of olive oil
  • 2 tbsp of white wine
  • 1 cup of arborio rice
  • 1 cup of cauliflower rice
  • 3-4 cups of sliced mushrooms
  • 1/2 cup of parmesan cheese plus more for serving
  • chopped italian parsley
  • 3-4 cups of stock (warmed up) you can use veggie or chicken depending on your taste both both are good


Preheat the oven at 375F.

Sauté the onion and leek with the olive oil for a couple of minutes in a dutch oven. Add the wine and stir until it evaporates.

Add in both rices and mix until it is all nicely coated. Stir in the mushroom and 3 cups of (hot) stock (it is always easier to start with a bit less, you can always add more later on if consistency is too thick).

Bake in the oven for 25 minutes. Depending on how you like your risotto (some people  like it al dente and others like it more soft) give it a taste and add bit more of stock if need and maybe 5-7 more its in oven if it is not soft enough. Add some salt ad pepper.

Mix in the parmesan and serve with a bit more cheese grated on top and a couple of chopped parsley leaves to make it look pretty.

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