Mushroom Cauliflower Risotto
Ingredients
Serving = 5 servings
- ½ cup cashews soaked in one cup boiling water, then blended
- 3-5 tbsp olive or avocado oil
- 1 cup onion small dice
- 4 cloves garlic minced
- 1 ½ tsp sea salt
- ½ tsp pepper
- 16 oz mushrooms sliced
- ¼ cup vegetable or bone broth
- 4 cup cauliflower rice
- 2 tsp fresh thyme leaves or 1 tsp dry thyme
- 3 tsp fresh lemon juice
- 1 tbsp parsley chopped for garnish
Recipe
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- Soak 1/2 cup cashews in 1 cup boiling water and leave them to soak and proceed with the next steps.
- Both frozen and fresh cauliflower work for this recipe. If you are using fresh, quarter the head of cauliflower and break it into pieces. Add about 1/3 a head at a time to the bowl of a food processor and pulse until you have a “rice” like consistency. By pulsing in batches you will have a more consistent rice like texture.
- Heat 2 tablespoons of the olive or avocado oil in the bottom of a skillet over medium heat. Add the onions and cook until soft, about 3 minutes. Stir in minced garlic and cook until fragrant but not brown, about 1-2 minutes.
- Season with salt and pepper.
- Stir in sliced mushrooms and mix well with onion and garlic. Add more olive or avocado oil as needed, stirring to coat. Allow the mushrooms to cook and brown, about 7 minutes.
- While the mushrooms are cooking, drain cashews and blend with 1 cup filtered water. (makes about 1 1/2 cups nut milk).
- Remove 1 cup of the browned mushrooms and set aside to be used as garnish on top of the “risotto” for serving.
- Deglaze the pan with 1/4 cup broth to get all of the yummy browned bits off the bottom of the pan.
- Add Cauliflower rice and cashew milk and stir well. Taste and add additional salt or pepper, as desired. Turn the heat to low and cover the pan. Allow to cook about 5 minutes until cauliflower rice is very tender.
- Remove the lid, turn off the heat, and add lemon juice and thyme and mix well.
- Garnish with fresh parsley and browned mushrooms and serve immediately.
Zone Score
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