cauliflower "risotto" with broccoli and mushrooms
I have tried other Cauliflower Rice Risottos and while they taste great, the consistency isn't the same as REAL risotto. I made a batch tonight and it turned out so good! However, I'm not absolutely certain of the some of the quantities of the ingredients listed. So you may need a little more cream or cheese. If you used orange cheddar, it would probably taste the same, but not "look" like risotto!
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yield
4 -6
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For cauliflower "risotto" with broccoli and mushrooms
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10 ozgreen giant riced califlower
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1 bunchfresh broccoli chopped
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1 cmushrooms, fresh chopped
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2 Tbspolive oil
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2 Tbspbutter, melted
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3/4 cheavy whipping cream
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1 tspxanthan gum
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1 cwhite cheddar cheese, grated
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4 Tbspparmesan cheese
How To Make cauliflower "risotto" with broccoli and mushrooms
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1Add olive oil and butter to 4 quart saucepan med-high heat. Heat until butter browns slightly, but careful not to burn it.
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2Add riced cauliflower, chopped broccoli, and chopped mushrooms to hot oil. Stir to thoroughly coat with oil. Cook over medium heat for approx 5 min.
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3In separate bowl mix heavy cream and xanthan gum (it is a thickener.) together until fairly smooth.
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4Add to hot vegetable mixture. Stir together to coat vegetables. Heat until bubbly and very hot.
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5Once hot add grated cheese and stir to melt into mixture. Add salt and pepper to taste
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6Don't overcook the vegetables or they will begin to get mushy. Total cooking time 10-12 min. (If this happens, allow everything to cool and then put into blender and puree into a soup!)
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7Serve with 1 TB (or more) sprinkled on top.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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