Healthy Whole Food Mushroom Risotto

A dish so comforting, rich, and satiating that you’d never guess it’s vegan. This low-carb, Whole-30 compliant mushroom risotto requires just a handful of ingredients and can be ready on your dinner table in under 30 minutes. This low carb risotto also makes the perfect side to a juicy steak, smoky grilled chicken or plant-based protein.

Is this recipe healthy?

Not only is this dish low-carb and Whole30 compliant, but it is also gluten-free, dairy-free, and vegan. For the base, this recipe uses cauliflower rice, which is rich in nutrients and fiber. Mushrooms are rich in vitamins, antioxidants, and plant-based protein. They are also known for potentially boosting the immune system. Coconut milk provides healthy dairy-free fats, and nutritional yeast provides all nine essential amino acids to assist in tissue repair and nutrient absorption. This risotto makes for an incredibly healthy Whole30 recipe.

What substitutes can you make if you aren’t following a Whole30 diet?

If you aren’t following a Whole30 diet but would like to try this recipe, then there are some ingredient options that you can use. Instead of olive oil, you can use butter for a richer and creamier risotto. You can also replace the coconut milk with heavy cream and the nutritional yeast with parmesan cheese.

Can you omit the xanthan gum?

We don’t recommend omitting the xanthan gum because it provides the creaminess associated with risotto. In the traditional version, the starch released from continuously stirring the rice gives risotto its unique texture. Since none of the ingredients used in this recipe contain starch, we use xanthan gum to bring everything together. If you don’t mind adding a couple of grams of carbs to a serving, then you can stir in 1 tbsp of tapioca starch at the end instead.

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