MUSHROOM & CAULIFLOWER RISOTTO

A vegetarian option would be to substitute the chicken broth for vegetable broth.

Mushroom & Cauliflower Risotto

Ingredients

• 6 ounces Buttom Mushrooms, cleaned and sliced

• 10 ounce Bag Frozen Rice Cauliflower, defrosted  

• 1 Tbsp Extra Virgin Olive Oil  

• 3 Tbsp Butter

• 2 Garlic Cloves, minced              

• 1 small Shallot Diced Fine

• 1 c Chicken Broth   

• 1 c White Wine

• ½ tsp Coarse Kosher Salt     

• ¼ Tsp Black Pepper    

• ¼ c grated Parmesan Cheese

• 2 Tbsp Toasted Sliced or Slivered almonds

• 1 Tbsp Fresh Parsley, chopped

• ¼ c Scallions, chopped

Directions

1. Add the olive oil and 1 tbsp butter to a skillet and heat up over medium heat.

2. Add the mushrooms and saute for 2-3 minutes.

3. Add the shallot and saute for 2 minutes.

4. Add the garlic and saute for 30 seconds.

5. Add the cauliflower rice and mix in.

6. Once the cauliflower rice is mixed in well, add white wine and bring to a boil then to a simmer until all the liquid is almost absorbed.

7. Add the chicken broth, salt and pepper and bring to a low boil.

8. Simmer for 10 minutes or until all the liquid is almost gone.

9. Add 1 tbsp butter, mix and once melted, add another tbsp butter and mix until melted. Turn off heat.

10. Add the parmesan and mix well.

11. Add in the fresh parsley and toasted almonds just before serving.

12. Garnish with scallions.