Cauliflower Mushroom Risotto
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Cauliflower Mushroom Risotto

Swapping out rice for cauliflower can often lead to disappointment. If you’re here for the super cheesy, carb-loaded mess that is a perfectly made risotto, you should know this cauliflower mushroom risotto recipe isn’t going to satisfy you. I’m not going to lie to you, this is only for those that can live on the edges, embrace new trends, and not get caught up in tradition.

This recipe is for those days when you’re cold and want to cook something that is cheap, good, and doesn’t take all night. It’s comforting, and rich, without any guilt or much work. I like to amp up the meaty flavours by using a variety of different mushrooms, but if all you can find is button, don’t worry, this will still be yummy.

Tips on Making it Great

I used a homemade chicken stock that I slow cooked the other weekend and then squirreled away in the freezer, ready to go for times like these. I use to internally groan when people talked about making their own stock. And then I finally made my own, realizing that it’s not actually hard at all. It’s surprisingly easy, and you’ll smile a big self-righteous grin every time you pull a container out of your fridge for a recipe.

If you’re not using rich chicken stock, you might need to add a bit more salt or wine to get the flavour all the way there.

Personally, I love cooked cauliflower rice just a bit browned, so I like to leave it in the skillet just a bit longer before adding any liquid to get some good crispy gone soggy deliciousness.

Finally, don’t skimp on the oil. Before serving, give a heavy drizzle with whatever your best olive oil is on hand. Oh, and don’t forget to pile on plenty of fresh cheese, this is risotto after all.


Cauliflower Mushroom Risotto

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Nutrition per portion

  • Extra Virgin Olive Oil - EVOO
  • Sea Salt
  • 1 large Cauliflower head
  • 1 lb Mushrooms, sliced (I used an assortment of shiitake and button)
  • 2 medium Onions, chopped
  • 1 Garlic Clove, minced
  • 1/4 cup Dry White Wine
  • 1 cup Chicken Stock
  • 1/2 cup chopped Fresh Italian Parsley
  • 1 cup shredded Parmesan Cheese
  • 1/2 teaspoon Ground Black Pepper
  1. Start by ricing the cauliflower. Chop the cauliflower head into large florets that can easily fit in your food processor. Working in batches, add a handful of florets to the food processor and pulse until the cauliflower has broken into tiny rice-sized pieces. If you don't have a food processor, you can use your kitchen knife to chop your cauliflower into small pieces or try grating it on a box grater.
  2. Head up a large skillet on medium-high heat. Add enough EVOO to cover the bottom of the skillet. Once the oil starts to shimmer, add the sliced mushrooms. Let the mushrooms cook, uncovered for at least 4 minutes before stirring them. They will develop a nice golden color if left untouched for the first few minutes.
  3. Add in the chopped onions, and stir everything together along with a healthy pinch of salt. Continue cooking until the onions have softened, about 10 minutes.
  4. Toss in the minced garlic, and cook for 2-3 minutes, stirring often to prevent the garlic from browning.
  5. Season everything again with a large pinch of salt, and add in the white wine. Use the back of a wooden spoon to scrape up any brown bits that may have developed on the skillet.
  6. Now it's time to start adding in the cauliflower, a few large handfuls at a time. Stirring to get every mixed together. Continue cooking with the lid off, stirring every 5 minutes. Add-in a tablespoon or two of chicken stock when the skillet starts to feel dry. Continue cooking, stirring and adding stock until the cauliflower is fully cooked approximately 20-25 minutes.
  7. Remove from heat, toss in the chopped fresh parsley and grind some lots of fresh black pepper into the risotto. Add another pinch of salt if needed.
  8. Serve with lots of parmesan cheese, and a drizzle of good olive oil.
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