Cauliflower risotto with mushrooms
Creamy vegetable risotto.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 minutes
- Yield: 2 persons 1x
Ingredients
Scale
- a dash of olive oil or butter
- 1 shallot
- 2 cloves garlic
- 150 g chestnut mushroom
- 400 g cauliflower rice
- basil or parsley, finely chopped
- goat cheese, grated
- ½ cube chicken or mushroom stock
- 1 pack cooking cream, plant-based
- worcestershire sauce, to taste
Instructions
- chop onion.
- in a deep pan, fry onion with a dash of oil until translucent, low heat.
- Press garlic, stir in with onion.
- clean mushrooms, cut slice. bake about 3 minutes.
- dissolve stock cube in 150 ml boiling water.
- add stock and cooking cream to pan, mix thoroughly.
- simmer to thicken sauce for 30 minutes, medium heat. stir occasionally.
- when sauce thickened, season with worcestershire sauce, salt, & pepper to taste.
- stir “raw cauliflower rice” into warm sauce for 2~3 minutes. pick & taste occasionally for al-dante doneness.
- sprinkle fresh basil or parsley, grate goat cheese onto risotto sparingly.
- buon appetito!
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Find it online: https://withaddedlove.com/cauliflower-risotto-with-mushrooms/
