Creamy Cauliflower and Mushroom Risotto
This is an alternative to normal rice risotto. Low in carbs, Vegan and Keto friendly yet very tasty and filling.
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Ingredients:
1 small Cauliflower
1tsp Olitalia E/V Olive Oil
1tsp Flora Plant Butter
1 small Onion
2 Garlic Cloves
200g Mushrooms
50g Peas
1tub Elmlea 100% Plant Cream
1 Vegetable Stock Cube
Parsley
Directions:
1. Chop the cauliflower into small florets and finely mince using a food processor. Alternatively, you can grate it with a cheese grater.
2. Heat the oil and butter and add the chopped onion and crushed garlic.
3. Cook for 5 minutes until they get soft and slightly brown then add the sliced mushrooms.
4. Cook for a couple of minutes until the mushrooms get soft, then add the cauliflower.
5. Give it a good mix and cook for 3 minutes.
6. Add the cream and mix it all together.
7. Add the peas and sprinkle the stock cube.
8. Mix everything well and cook for a couple of minutes.
9. Serve with freshly chopped parsley.
