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Maya Kitchenette

Gluten Free Cauliflower Mushroom Risotto

A delicious and gluten-free version of a classic Risotto
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 1 tbsp olive Oil
  • 2 cloves garlic chopped or grated
  • 1 cup fresh mushrooms of your choice I used a mix of cremini and button
  • 1 cup broth chicken or vegetable
  • 2 cups Cauliflower riced
  • 1/4 cup heavy cream or coconut cream for a vegan version
  • 1/4 cup parmesan cheese or vegan parmesan
  • A handful of fresh chives basil or tarragon
  • Salt and black pepper to taste

Method
 

  1. Chop cauliflower into florets and place in a food processor. Process them until they’re about the size of couscous.
  2. Alternatively, you can grate the cauliflower using a box grater.
  3. In a pan, saute garlic in the olive oil for 1 minute.
  4. Add the mushrooms and saute for 2 minutes.
  5. Mixed in the riced cauliflower and cook this for a minute or two before pouring the broth.
  6. Lower the heat of the fire and cover the pan. Let this cook for about 7-10 minutes.
  7. Remove the cover of the pan and add the heavy cream and parmesan cheese.
  8. Season with salt and black pepper. Let this cook for another 2 minutes.
  9. Once done, top with fresh chives/basil/tarragon.