Description
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
- Heat olive oil in a large sauté pan on medium-low.
- Add shallots sauté 2 minutes until they begin to soften.
- Add garlic sauté 30 seconds until fragrant.
- 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.
- Add wine (if using and stir) or vinegar.
- Cook 1 minute to let the mushrooms absorb the wine or vinegar.
- Add riced cauliflower, broth, and cashew or coconut milk, turn up to medium simmer for 5-8 minutes stirring frequently until cauliflower is cooked.
- Mix arrowroot with 2 tablespoons water or broth until dissolved.
- Add to the cauliflower. Mix until thick, about 30 seconds.
- Add spinach. Simmer until spinach is wilted, 30-60 seconds. Turn off the heat.
- Stir in butter if using. Taste to adjust salt and pepper.
- Serve sprinkled with parmesan or vegan parmesan.
Notes
Nutrition information is with chicken bone broth and parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Side Dish
- Cuisine: Paleo, Grain Free, Gluten-Free, Whole30, Vegan Option