Roasted mushroom risotto
Roasted mushroom risotto
2015-07-28 21:40:42
Serves 2
Super easy and yum. This risotto tastes like the real thing and is very filling.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
- 250 grams mushrooms, sliced (approx.)
- olive cooking spray
- 1 medium onion, thinly diced
- 2 teaspoons minced garlic
- 1 medium head cauliflower, cut into florets
- 2 cups vegetable stock (or chicken)
- 2 teaspoons white wine vinegar
- salt and pepper, to taste
Instructions
- Preheat oven to 180 degrees. Grease or line a baking tray and set aside.
- Spread the sliced mushrooms on the baking tray and spray with the cooking spray. Sprinkle with salt and toss until evenly distributed. Bake in the oven for about 10-12 minutes, or until golden and slightly crispy. Set aside until ready to use.
- Heat a large frypan over medium-high heat. Add the thinly diced onion to the skillet and cook, stirring often, until translucent, about 3-4 minutes.
- Add in minced garlic and cook for another 2 minutes, or until golden.
- Meanwhile, add the cauliflower florets to a food processor and process, scraping down as needed, until it resembles “rice,” approximately 2-3 minutes. Add the cauliflower “rice” to the skillet and stir, cooking for about a minute or so, until combined.
- Heat the broth to a gentle simmer on the stove. Add in ¼ cup of the simmering broth to the cauliflower mixture in the skillet and cook, stirring constantly, until completely incorporated. Repeat until only ½ cup of the broth remains.
- Stir in the white wine vinegar, adding in more or less as you desire, and then stir in the rest of the broth. Once all the broth has been incorporated, it is best to let the risotto sit on the stove over low heat, as it lets the flavours really mingle and caramelise.
- Season to taste, and top with roasted mushrooms. YUM !
Notes
- Freezes well.
- Flavour gets better in the fridge.
Adapted from Kelly M from Foodie Fiasco
Adapted from Kelly M from Foodie Fiasco
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