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AIP Creamy Mushroom Risotto with salmon served in a stainless steel casserole, topped with lemon slices and parsley, grain free dairy free recipe

AIP Creamy Mushroom Risotto

AIP Creamy Mushroom Risotto with cauliflower rice, shiitake, and oyster mushrooms, simmered in coconut milk for a grain free, dairy free, and gluten free, perfect for Autoimmune Protocol Elimination phase diet.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: Indian
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 550 g / 4½ cups cauliflower rice – rich in vitamin C and fiber
  • 100 g / 1 cup shiitake mushrooms – immune supporting
  • 100 g / 1 cup oyster mushrooms – antioxidant rich
  • 100 g / ¾ cup yellow onion – prebiotic and antioxidant source
  • 6 g / 2 garlic cloves optional – flavor and immune support
  • 30 ml / 2 tbsp avocado oil – anti-inflammatory fat
  • 240 ml / 1 cup full-fat coconut milk – creamy healthy fats
  • 90 g / 4 cups arugula optional – vitamin K and folate
  • 3 g / ½ tsp sea salt – essential minerals
  • 5 g / 1 tbsp fresh thyme or parsley – flavor and vitamin K

Method
 

  1. Prepare cauliflower rice – If starting with whole cauliflower, cut into florets and pulse in a food processor until rice-sized.
  2. 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.
    AIP Creamy Mushroom Risotto cooking onions in stainless steel pan, step by step autoimmune protocol recipe, grain free dairy free comfort food
  3. Add mushrooms – Stir in shiitake and oyster mushrooms. Cook 5 minutes until they begin to soften and release liquid.
  4. Add cauliflower rice – Add remaining oil and stir in cauliflower. Cook 5 minutes, allowing moisture to steam off.
    AIP Creamy Mushroom Risotto cooking step with cauliflower rice and mushrooms in coconut milk, autoimmune protocol recipe, grain free dairy free dinner
  5. Add coconut milk – Pour in coconut milk, stir well, and cover. Cook 6 to 10 minutes, stirring occasionally, until tender and creamy.
  6. Add arugula (optional) – Stir in arugula for the last 1 to 2 minutes, until wilted.
  7. Finish and serve – Season with sea salt, sprinkle with parsley or thyme, and enjoy hot.
    AIP Creamy Mushroom Risotto with salmon served on a white plate, cauliflower rice with shiitake and oyster mushrooms, autoimmune protocol recipe, grain free dairy free

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.