Mushroom Cauliflower Risotto
Ingredients
The base
-
2
tablespoons
butter
-
4
ounces
mushrooms, sliced
-
2
tablespoons
shallots, minced
-
1
teaspoon
minced garlic
-
3
cups
riced cauliflower
-
½
teaspoon
sea salt
-
½
teaspoon
fresh ground black pepper
-
½
cup
Holland House White Cooking Wine
The cheeses
-
3
ounces
Parmesan cheese, grated
-
3
ounces
goat cheese, crumbled
The garnish
-
¼
cup
basil or parsley, torn
Instructions
- Melt the butter in a large pan over medium heat.
- Add the mushrooms and shallots, cooking for 2 minutes, then add garlic and cook for another 30 seconds.
- Stir in the riced cauliflower, salt, and pepper, cooking for 4 minutes.
- Add the cooking wine and cook until the liquid has absorbed, about 5 minutes.
- Mix in the Parmesan and goat cheese, cooking until melted, about 4 minutes.
- Garnish with basil or parsley and serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
175
Total fat
11g
Total carbohydrates
7g
Total protein
10g
Sodium
535mg
Cholesterol
26mg
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