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Risotto

Seared Mushroom Cauliflower Risotto

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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.