CAULIFLOWER-WILD MUSHROOM RISOTTO
Jason Glover
6
10 minutes
25 minutes
288
A creamy and flavorful risotto made with earthy, wild mushrooms and cauliflower instead of rice. Less effort, less carbs, packed with flavor!
Ingredients
- 2 cups wild mushrooms
- 2 tbsp olive oil
- Garlic powder, ground ginger, chili powder, salt, pepper
- 2 tbsp butter
- ¼ cup minced onion
- 2 tsp minced garlic
- 1 bag riced cauliflower (or 1 head of cauliflower pulsed in the food processor until finely chopped)
- 2 cups chicken stock
- Dried basil, dried parsley, salt, pepper
- ½ cup shredded parmesan
- ½ cup shredded asiago
Tools
Directions
- Preheat oven or grill to 425°F.
- Place the wild mushrooms in an oven-safe dish and toss with the olive oil. Season to taste with garlic powder, ground ginger, chili powder, salt, and pepper.
- Roast the mushrooms for about 30 minutes, until softened and browned. Remove from the oven and roughly chop.
- Heat the butter in a large pot over medium heat and sauté the onion and garlic until softened.
- Add the riced cauliflower and continue cooking for 2-3 minutes.
- Stir in the chicken stock, bring to a boil, and simmer, covered, for about 10 minutes, stirring occasionally.
- Season to taste with dried basil, dried parsley, salt, and pepper. Stir in the cheeses and continue simmering for 5-10 minutes.
- Stir in the chopped mushrooms and serve!
