Description
Made with cauliflower "rice", this cauliflower risotto / low-carb risotto is a light and healthy alternative to traditional risotto. Vegan and Gluten-Free.
Summary
| Yield | |
|---|---|
| Source | Angela @ Vegangela.com |
| Prep time | 15 minutes |
| Cooking time | 30 minutes |
| Total time | 45 minutes |
Ingredients
3 T
olive oil 450 g
mushrooms (chopped (I used just oyster, but any mix would be great)) 1
Cauliflower (head grated (either by hand or food processor)) 1⁄4 c
dry white wine 1 c
onion (grated) 2 clv
garlic (minced) 1⁄2 c
vegetable broth (or stock cube and water) 6 T
pine nuts (lightly toasted) 2 T
parmesan cheese (vegan replacement nutritional yeast) 1 t
salt 2 T
butter (or vegan margarine) 1 pn
pepper (to taste) 1 ds
truffle oilInstructions
- Heat 1 tbsp olive oil in a medium skillet and cook the mushrooms until tender; set aside.
- Heat 2 tbsp olive oil in a large skillet over medium heat and cook the onions and garlic for a few minutes until the onion becomes translucent.
- Add the cauliflower and wine, and cook for about 5 minutes, until the wine has evaporated.
- Add the broth, reduce the heat and cover, letting it cook a few minutes. You’ll want the cauliflower to be “al dente” with a little texture so it isn’t just mush.
- Meanwhile, pulse together the pine nuts, nutritional yeast, and salt until it forms a powdery consistency.
- Remove the cauliflower from the heat and stir in the nut mixture until well combined. Stir in the margarine and season with pepper, to taste.
- Stir in the mushrooms and drizzle some truffle oil on top before serving.
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