Cauliflower “Risotto” with Mushrooms
I often crave the creamy and gooey texture of risotto but I don’t crave the unhealthy calories and fat that come with it. This past weekend I came across a recipe for vegan mushroom risotto using nutritional yeast as the substitute for Parmesan cheese and thought to give it a try. Typically, risotto takes more time than most dishes I make (or have time to make) so I FLIPPED the rice for cauliflower rice to reduce cooking time. The combination of ingredients worked well together and I was able to get a creamy consistency similar to traditional risotto. Best part? I didn’t feel guilty eating it! Here’s how you can make it at home.
12 oz cauliflower rice
1/4 cup vegan butter (or ghee for a non-vegan version)
8 oz fresh mushrooms, chopped
2 garlic cloves, minced
1/4 cup dry white wine
1/4 cup vegetable broth
1-2 tbsp unsweetened almond milk (or any unsweetened nut milk)
1 tbsp nutritional yeast, more for serving
salt and pepper to taste
In a large pan over medium heat, melt butter. Add mushrooms and garlic and sauté until mushrooms are tender and start to brown. Reduce heat, add cauliflower rice and combine until the rice is fully coated with butter mixture. Add white wine and cook until liquid is mostly evaporated. Add vegetable broth one tablespoon at a time string frequently until liquid evaporates each time. Repeat the step with the unsweetened almond milk. When the rice is becoming tender add nutritional yeast and cover with a lid allowing the steam to finish cooking the rice, 2-3 min. Remove from heat and season with salt and pepper. Serve hot and top with additional nutritional yeast (optional). Enjoy!