This week’s recipe is actually more of a method. What I mean by that is once you learn how to make the basic version of this dish, you can easily change it up so many ways!
I also love this because you can use up produce in your fridge, or you can make it from frozen veggies, too!
This recipe is so versatile, and because you can add in all the veggies you want, the nutrition density of this dish is only limited by your imagination.
Eat this as a vegan (and low-carb) the main dish and pair it with bright salad, or serve it alongside a grilled steak or fish.
- 5 tablespoons Olive Oil, divided
- 6 cups (10 oz.) Sliced Fresh Cremini Mushrooms
- 1 small (6 oz.) Yellow Onion, finely chopped (about 1 cup)
- 2 teaspoons Finely Chopped Garlic (from 2 cloves)
- 24 ounces Fresh Riced Cauliflower (8 cups)
- 1 cup Tap Water
- 1/2 cup Unsalted Vegetable Stock
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper
Heat 1 1/2 tablespoons of the oil in a large skillet over medium-high. Add half of the mushrooms, and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer mushrooms to a plate.
Repeat procedure with 1 1/2 tablespoons of the oil and remaining mushrooms. Reduce heat to medium, and add onion, garlic, and remaining 2 tablespoons oil; cook, stirring often until softened, about 5 minutes.
Stir in cauliflower, water, and stock. Cover and cook, stirring occasionally until cauliflower is crisp-tender, 10 to 12 minutes. Remove from heat.
Transfer 3 cups of the cauliflower mixture along with any remaining liquid in the skillet into a blender. Secure the lid on the blender, and remove the center piece to allow steam to escape.
Place a clean towel over the opening. Process until smooth, about 15 seconds.
Return skillet with cauliflower to medium heat. Stir in cauliflower puree, mushrooms, salt, and pepper.
Cook, stirring constantly until mixture has a creamy consistency, about 1 minute. Divide risotto among 4 bowls. Serve immediately.
Variations: You could add any veggies you like to this dish. Asparagus, broccoli, peas, carrots, zucchini, bell peppers, wilted greens…the sky is the limit on veggies.
If you don’t have vegetable stock on hand, you can use chicken or beef stock.
You could add any herbs or spices you enjoy.
If you tolerate dairy, you could grate a little parmesan cheese or crumble a little goat cheese over the dish.