Mushroom Cauliflower Risotto
People go crazy over this Mushroom Cauliflower Risotto! You won't believe how much like the "real thing" it is.
- 2 tablespoons butter
- 4 ounces mushrooms sliced
- 2 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
- 3 ounces Parmesan cheese grated
- 3 ounces goat cheese crumbled
- ¼ cup basil or parsley torn
Melt the butter in a large pan over medium heat.
Add the mushrooms and shallots and cook for two minutes. Add garlic and cook for 30 seconds longer.
Add riced cauliflower, salt, and pepper.
Cook for 4 minutes, stirring occasionally.
Add Holland House White Cooking Wine and cook for another 5 minutes, until the liquid has absorbed.
Stir in the Parmesan and goat cheese.
Cook for about 4 minutes, occasionally stirring, until the cheese has melted.
Stir in basil or parsley. Serve immediately.
Calories: 175kcal | Carbohydrates: 7g | Protein: 10g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 535mg | Potassium: 368mg | Fiber: 2g | Sugar: 3g | Vitamin A: 584IU | Vitamin C: 43mg | Calcium: 214mg | Iron: 1mg