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Cauliflower Rice and Forest Mushroom Risotto

Image of Cauliflower Rice and Forest Mushroom Risotto


  • 900 g Forest Mushrooms
  • 100 g Fried Sliced Onions
  • 1 kg Cauliflower Rice
  • 25 g Spring Onions
  • 100 g Parmesan Cheese or Grana Padano (Grated of Flaked )
  • 125 g Full Fat Cream Cheese
  • 25 g Mushroom Bouillon
  • Salt and Pepper to Season


6 persons


15 minutes


In a pan combine the Forest Mushrooms, Onion Slices and Mushroom Bouillon, heat gently until defrosted. When warm add the Cream Cheese and Parmesan Cheese, Stir until the Cream Cheese has melted and formed a sauce. Add the Cauliflower Rice and stir until everything is hot, add the Spring Onions and adjust the seasoning if needed. Ensure that the food is cooked through and piping hot before serving