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Creamy Mushroom Risotto with Cauliflower Rice (Paleo, Grain Free)

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A creamy grain free risotto with a rich umami mushroom taste.

Ingredients

Scale
  • 1 cup chicken broth or vegetable broth
  • 1 tablespoon olive oil
  • 1 large shallot, diced
  • 3 cloves garlic, minced
  • 3 cups shiitake or baby bella mushrooms, sliced, if large cut the slices in half
  • Celtic sea salt and black pepper
  • 3 cups raw cauliflower, riced
  • 1/4 cup white wine or another 2 tablespoons broth and 1 tablespoon white wine vinegar
  • ½ cup cashew milk or coconut milk
  • 2 tablespoons arrowroot
  • 1 1/2 cups baby spinach, coarsely chopped
  • 1–2 tablespoons grass fed butter (optional)
  • Celtic sea salt and pepper to taste
  • 1/4 cup parmesan, vegan parmesan or 2–3 tablespoons nutritional yeast

 

Instructions

  1. Heat olive oil in a large sauté pan on medium-low.
  2. Add shallots sauté 2 minutes until they begin to soften.
  3. Add garlic sauté 30 seconds until fragrant.
  4. Add sliced mushrooms, season with salt and pepper. Cover and sauté 5-6 minutes until mushrooms are soft. If the pan gets dry add a little stock, don’t let it burn.
  5. Add wine (if using and stir) or vinegar.
  6. Cook 1 minute to let the mushrooms absorb the wine or vinegar.
  7. Add riced cauliflower, broth, and cashew or coconut milk, turn up to medium simmer for 5-8 minutes stirring frequently until cauliflower is cooked.
  8. Mix arrowroot with 2 tablespoons water or broth until dissolved.
  9. Add to the cauliflower. Mix until thick, about 30 seconds.
  10. Add spinach. Simmer until spinach is wilted, 30-60 seconds. Turn off the heat.
  11. Stir in butter if using. Taste to adjust salt and pepper.
  12. Serve sprinkled with parmesan or vegan parmesan.

Equipment

Notes

Nutrition information is with chicken bone broth and parmesan cheese.

Find it online: https://eatwellenjoylife.com/creamy-mushroom-risotto-paleo-grain-free/