Watching your carbs or grains or just trying to get in more veggies? Try this risotto made from cauliflower. The recipe can be easily doubled. Serves 2
Olive oil for pan
½ head cauliflower
1 shallot, chopped
1 clove garlic, minced
8 oz mixed wild mushrooms, sliced
Apple cider or white wine
1 c chicken or mushroom stock
Parsley, sage, tarragon, thyme, oregano, rosemary, basil
Salt and pepper
Squeeze of lemon juice
Zest of ½ lemon
1 tbsp butter
Pulse the cauliflower in food processor until its in pieces the size of rice. Heat oil in skillet and saute shallot, garlic and mushrooms over medium heat, adding a splash of cider when needed for moisture. Add in the cauliflower and saute for a couple of minutes, then add the broth and continue to cook over medium heat for about 20 minutes, or until cauliflower is tender and the broth has evaporated. Add in some parmesan cheese, along with herbs of choice, smoked paprika and salt and pepper to taste. Mix in the spinach and lemon juice and zest, then the butter. Once spinach is wilted, add splashes of cream at a time, stirring in between, until risotto is the creamy consistency that you want. Drizzle with a bit of truffle oil and top with more parmesan before serving. Broccolini makes a nice side dish. If you want more protein, this goes well with shrimp or chicken.
**TIP – if you’ve got it, adding a few cubes of brie along with the butter takes it up a notch.