Description
A creamy and comforting risotto made with cauliflower and mushrooms, perfect for a cozy dinner.
Ingredients
Scale
- 1 cup arborio rice
- 2 cups cauliflower florets
- 1 cup sliced mushrooms
- 4 cups vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sauté until softened.
- Add the sliced mushrooms and cauliflower florets, cooking until tender.
- Stir in the arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
- Gradually add the vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper.
- Serve warm, garnished with additional cheese if desired.
Notes
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- You can add more vegetables like peas or spinach for extra nutrition.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg