Description
A delicious and gluten-free version of a classic Risotto
Ingredients
- 1 tbsp olive Oil
- 2 cloves garlic, chopped or grated
- 1 cup fresh mushrooms of your choice (I used a mix of cremini and button)
- 1 cup broth (chicken or vegetable)
- 2 cups Cauliflower, riced
- 1/4 cup heavy cream (or coconut cream for a vegan version)
- 1/4 cup parmesan cheese (or vegan parmesan)
- A handful of fresh chives, basil or tarragon
- Salt and black pepper to taste
Instructions
- Chop cauliflower into florets and place in a food processor. Process them until they’re about the size of couscous.
- Alternatively, you can grate the cauliflower using a box grater.
- In a pan, saute garlic in the olive oil for 1 minute.
- Add the mushrooms and saute for 2 minutes.
- Mixed in the riced cauliflower and cook this for a minute or two before pouring the broth.
- Lower the heat of the fire and cover the pan. Let this cook for about 7-10 minutes.
- Remove the cover of the pan and add the heavy cream and parmesan cheese.
- Season with salt and black pepper. Let this cook for another 2 minutes.
- Once done, top with fresh chives/basil/tarragon.