AIP Creamy Mushroom Risotto
When I first began the Autoimmune Protocol, I never thought risotto would return to my table. I grew up with creamy rice dishes that were comforting and warm, and I missed them deeply. This AIP Creamy Mushroom Risotto became my way of bringing back those flavors without grains or dairy. The combination of shiitake and oyster mushrooms adds richness, and the coconut milk provides the silkiness risotto is known for. I love how this recipe feels both elegant and simple, perfect for a family dinner or even a quiet night when you crave comfort.
Why You’ll Love This AIP Creamy Mushroom Risotto
This AIP Creamy Mushroom Risotto is everything you want in a comfort meal without any of the foods that trigger inflammation. It is grain free, dairy free, and gluten free. The flavors are earthy yet light, making it suitable for both weeknights and weekends. The creamy texture comes from coconut milk, and the mushrooms provide depth. Arugula, if added, gives you a fresh boost of leafy greens. You will love how quickly this dish comes together and how nourishing it feels.
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Health Benefits of AIP Creamy Mushroom Risotto
Every ingredient in this AIP Creamy Mushroom Risotto brings a health benefit. Shiitake mushrooms support the immune system with beta-glucans. Oyster mushrooms offer antioxidants and B vitamins that help with energy. Cauliflower is high in vitamin C and fiber, supporting digestion. Coconut milk supplies healthy fats that promote satiety and hormone balance. If you add arugula, you bring in vitamin K and folate for bone and blood health. This recipe nourishes your body while keeping your meals exciting and flavorful.
Nutrient Highlights
Each part of this AIP Creamy Mushroom Risotto adds something special. Cauliflower rice makes it light yet nutrient dense. Shiitake mushrooms lend an earthy depth, while oyster mushrooms provide gentle sweetness. Onion builds the flavor base, and garlic, if you tolerate it, enhances the savory richness. Coconut milk binds everything together with creaminess. Fresh herbs add brightness, and arugula brings a leafy touch. The final dish is balanced, flavorful, and nourishing.
Serving Suggestions
This AIP Creamy Mushroom Risotto pairs beautifully with grilled salmon, roasted chicken, or simple seared cod. You can also serve it on its own as a plant-forward main dish. A drizzle of extra virgin olive oil or a squeeze of fresh lemon takes it to another level. I love serving it with roasted carrots or braised greens for a colorful and complete meal.
Storage Instructions
Leftovers of this AIP Creamy Mushroom Risotto keep well in the refrigerator for up to three days. Reheat it gently on the stovetop with a splash of coconut milk to restore its creamy texture. Freezing is not recommended, since cauliflower becomes watery when thawed.
Optional Add-ins or Variations
This AIP Creamy Mushroom Risotto welcomes variations. Add kale instead of arugula for another leafy choice. Try using only shiitake mushrooms for a stronger earthy taste or replace them with button mushrooms. Top with extra fresh parsley for brightness. You can even drizzle a little garlic-infused olive oil before serving to enhance the flavor.
Allergen Notes
This AIP Creamy Mushroom Risotto is fully compliant with the Autoimmune Protocol. It is free from grains, dairy, soy, eggs, nuts, and nightshades. If coconut is not tolerated, you can replace it with tigernut milk for a lighter version.
Nutritional Information (per serving)
Calories: 190
Protein: 5 g
Carbohydrates: 13 g
Fat: 15 g
Fiber: 5 g
FAQ About AIP Creamy Mushroom Risotto
Can I make AIP Creamy Mushroom Risotto without coconut milk?
Yes, you can. Coconut milk gives this dish its creamy texture, but if you do not tolerate coconut, tigernut milk or even a blend of broth and pureed cauliflower will work. It will be lighter but still delicious.
What mushrooms are best for AIP Creamy Mushroom Risotto?
I love using shiitake and oyster mushrooms because they create a rich balance of earthy and sweet flavors. You can also use cremini or portobello if that is what you have. The recipe is flexible.
How do I keep AIP Creamy Mushroom Risotto from getting watery?
The key is to let the mushrooms release their liquid first and cook it down before adding the cauliflower rice. Keeping the lid slightly open when simmering also helps steam escape.
Can I add protein to AIP Creamy Mushroom Risotto?
Absolutely. Grilled salmon, roasted chicken, or even turkey meatballs make this risotto a full meal. The creamy cauliflower base pairs beautifully with almost any protein.
I hope this AIP Creamy Mushroom Risotto brings as much comfort to you as it does to me. If you try it, let me know in the comments or tag me when you share it. Every recipe is a chance to prove that healing food can be joyful and full of flavor.
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AIP Creamy Mushroom Risotto
Ingredients
Method
- Prepare cauliflower rice – If starting with whole cauliflower, cut into florets and pulse in a food processor until rice-sized.
- Sauté onion (and garlic if using) – Heat 1 tbsp avocado oil in a large skillet over medium heat. Add onion and cook until soft, about 4 minutes. Stir in garlic for the last 30 seconds.
- Add mushrooms – Stir in shiitake and oyster mushrooms. Cook 5 minutes until they begin to soften and release liquid.
- Add cauliflower rice – Add remaining oil and stir in cauliflower. Cook 5 minutes, allowing moisture to steam off.
- Add coconut milk – Pour in coconut milk, stir well, and cover. Cook 6 to 10 minutes, stirring occasionally, until tender and creamy.
- Add arugula (optional) – Stir in arugula for the last 1 to 2 minutes, until wilted.
- Finish and serve – Season with sea salt, sprinkle with parsley or thyme, and enjoy hot.
Notes
- For a thicker texture, cook the mushrooms long enough for their liquid to evaporate before adding the cauliflower rice.
- If you want the risotto creamier, add a splash of extra coconut milk right before serving.
- Arugula is optional, but it adds leafy greens and a light peppery taste. Kale works too if you prefer.
- Fresh herbs like parsley or thyme brighten the flavor and make the dish look beautiful when serving.
- Pair this risotto with grilled salmon, roasted chicken, or turkey meatballs for a complete AIP meal.
- Leftovers will thicken in the fridge; simply reheat with a spoonful of coconut milk to bring back creaminess.
