Seared Mushroom Cauliflower Risotto
Ingredients
- 1 tbs. olive oil
- 1 medium onion diced
- 10 cloves garlic peeled and chopped
- 4 cups frozen riced cauliflower
- 1/2 cup dry white wine
- 2 cups water or more
- 1/3 cup shredded Parmesan cheese
- 1 lemon juiced
- 1 pint crimini mushrooms quartered
- 1 tbs. olive oil
- salt to taste
Instructions
- Sauté onions and garlic over low heat until cooked through and translucent.
- Add frozen cauliflower and mix to combine. Add white wine and continue stirring.
- Add water 1/2 cup at a time, stirring frequently and adding more water as each batch is absorbed.
- While the cauliflower is cooking, sauté mushrooms in olive oil in a separate pan, set aside.
- Once the cauliflower is soft and resembles risotto, add Parmesan cheese and stir to combine.
- Serve risotto with mushrooms atop or stirred into cauliflower, topped with lemon juice.
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