Mushroom Cauliflower Risotto
Fall has arrived, the weather is turning cooler, and I am ready for some wholesome comfort food. The Mushroom Cauliflower Risotto is a pleasant, comforting dish that is both nutritious and low in carbohydrates. It only requires a few basic ingredients and can be prepared in about 30 minutes.
Let us show you how it’s done!
HOW DO YOU MAKE MUSHROOM CAULIFLOWER RISOTTO?
1. First, We soak 1/2 cup cashews in 1 cup boiling water and leave them to soak and proceed with the next steps.
2. This dish works with both frozen and fresh cauliflower. If using fresh cauliflower, quarter the head and split it into pieces. Add approximately a third of a head at a time to the bowl of a food processor and pulse until it has the consistency of "rice." You can achieve a more consistent rice-like texture by pulsing in batches.
3. Heat 2 tablespoons of the olive or avocado oil in the bottom of a skillet over medium heat. Add the onions and cook until soft, about 3 minutes. Stir in minced garlic and cook until fragrant but not brown, about 1-2 minutes.
4. Season with salt and pepper.
5. Stir in sliced mushrooms and mix well with onion and garlic. Add more olive or avocado oil as needed, stirring to coat. Allow the mushrooms to cook and brown, about 7 minutes.
6. While the mushrooms are cooking, drain cashews and blend with 1 cup filtered water. (makes about 1 1/2 cups nut milk).
7. Remove 1 cup of the browned mushrooms and set aside to be used as garnish on top of the “risotto” for serving.
8. Deglaze the pan with 1/4 cup broth to get all of the yummy browned bits off the bottom of the pan.
9. Add Cauliflower rice and cashew milk and stir well. Taste and add additional salt or pepper, as desired. Turn the heat to low and cover the pan. Allow to cook about 5 minutes until cauliflower rice is very tender.
10. Remove the lid, turn off the heat, and add lemon juice and thyme and mix well.
11. Garnish with fresh parsley and browned mushrooms and serve immediately.
INGREDIENTS:
½ cup cashews soaked in one cup boiling water, then blended
3-5 tbsp olive or avocado oil
1 cup onion small dice
4 cloves garlic minced
1 ½ tsp sea salt
½ tsp pepper
16 oz mushrooms sliced
¼ cup vegetable or bone broth
4 cup cauliflower rice
2 tsp fresh thyme leaves or 1 tsp dry thyme
3 tsp fresh lemon juice
1 tbsp parsley chopped for garnish
HEALTH BENEFITS:
· Shiitake Mushroom. Shiitake mushrooms are a savoury component, common in Asian cuisine. Shiitake mushrooms are high in fiber and low in calories, fat, and protein. It is also high in zinc, manganese, and B vitamins. Shiitake mushrooms may benefit heart health, lower the incidence of prostate cancer, treat gingivitis, increase immunity, and improve the nutritional quality of plant-based eating.
· Chantarelle Mushroom. Chanterelles and other kinds of mushrooms have a meaty texture that can add flavor to healthy meals. They are a nutrient-dense, low-calorie food that contains a variety of vitamins and minerals that are sometimes lacking in plant sources. Copper, iron, and vitamin D are examples. They also contain a lot of fiber. This mushroom may promote good immune function by interacting with the gut microbiota, increasing adaptive immunity development and immune cell activity.
· Cashews. Cashews can be eaten as a snack on their own, in nut mixtures, or processed into cashew butter, cashew milk, and other products. When used in moderation, cashews can be a nutritious addition to your diet. Cashews are high in vitamins B and C. They are also a good source of protein and have a lot of unsaturated fats. Cashews contain minerals such as copper, magnesium, and manganese, which are necessary for energy production, brain function, and immunity. People who consume cashew nuts develop stronger muscles. It also keeps diabetes under control.
A CERTIFIED HOLISTIC NUTRITIONIST
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