Creamy Cauliflower & Mushroom Risotto
Ready In:
20 min
Servings
6
Good For:
Dinner
Ingredients
– 2 tbs olive oil
– 2 tbs butter
– 1 onion, diced
– 1 cup sliced mushrooms
– 1 head cauliflower, riced
– 1 tbs umami powder
– 4 cloves garlic, minced
– 1/3 cup broth or stock
– 4 oz mascarpone cheese
– 1/2 cup freshly grated parmesan cheese
– 1 lemon, juiced
– Fresh chives
– Salt & pepper to taste
– 2 tbs butter
– 1 onion, diced
– 1 cup sliced mushrooms
– 1 head cauliflower, riced
– 1 tbs umami powder
– 4 cloves garlic, minced
– 1/3 cup broth or stock
– 4 oz mascarpone cheese
– 1/2 cup freshly grated parmesan cheese
– 1 lemon, juiced
– Fresh chives
– Salt & pepper to taste
Step by Step Instructions
Step 1
In a large pot, sauté onions in olive oil & butter over medium high heat for 3 minutes. Add mushrooms, sauté another 2 minutes. Add salt & pepper and umami seasoning. Sauté another 1 minute. Add garlic, sauté another 1 minute.
Step 2
Deglaze your pan with stock, adding liquid and scraping the brown bits off the bottom of your pan.
Step 3
Add your riced cauliflower. Stir to combine and let the cauliflower steam for 3 to 5 minutes. You are wanting the liquid to cook out in the cauliflower to soften somewhat but keep its texture. I added a little more olive oil to keep things moving.
Step 4
Once your cauliflower has softened somewhat, add mascarpone cheese, Parmesan cheese, salt and pepper to taste. Stir to combine. Finish with a squeeze of lemon and fresh chives.
