Mushroom risotto can be so mediocre.. so this is a jazzed-up version with creamy cauliflower 'cheeze' sauce that is mixed into the risotto rice. It is nutritious and delicious as well as easy to make.
So here we go..
Risotto
1 cup of risotto rice
500 ml of vegetable stock (avoid ones with sugar)
2tablespoons of olive oil
2 cloves minced garlic or 1 teaspoon of minced garlic
1 tablespoon of white wine
Juice of 1 lemon
½ red or brown onion finely chopped.
3 large cups mushrooms or 6 regular mushrooms. Stalks removed and sliced.
Parsley chopped for garnish
Creamy cauliflower cheeze sauce
2 tablespoons of olive oil
¼ of steamed cauliflower florets or 200 grams. Do not use the stem.
¼ cup of plant-based milk (avoid any with added sugar)
¼ cup of nutritional yeast
¼ teaspoon of rock salt or quality salt
Creating your risotto
Creamy cheeze sauce
Blend all the ingredients in a blender for about 30 seconds.
On medium heat, add the olive oil to a medium size pot or pan.
Add the chopped onion and stir until lightly translucent.
Add the garlic and stir for a minute.
Add the mushrooms and stir until they start to soften.
Add the risotto, lemon juice, and white wine and stir through for one minute.
Gradually add the stock and stir until the liquid is absorbed. Should take about 12-15 minutes.
Mix the cheezey sauce through the risotto.
Garnish with parsley and serve!
Note that you can make the creamy cauliflower cheeze sauce before or when preparing your risotto.
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