Description
Cauliflower Mushroom Risotto – a creamy and delicious side dish that is whole30/paleo/vegan!
Ingredients
Scale
- 3 tablespoons olive oil, divided
- 2 teaspoons garlic, minced
- 1/2 – 3/4 cup onion, diced
- salt and pepper
- 8oz mushrooms, sliced
- 2 teaspoons arrowroot
- 1/2 cup full fat coconut milk
- 1/4 cup Califia Farms Unsweetened Almondmilk
- 1/4 cup vegetable broth
- 1 teaspoon fresh lemon juice
- 2 teaspoons fresh thyme leaves
- 1 1/2 cup cauliflower rice
Instructions
- Bring medium saucepan to medium high heat.
- Add 2 tablespoons of olive oil and swirl to coat the pan.
- Once olive oil is hot add garlic and onion.
- Stir, allowing onion and garlic to cook, approximately 2 minutes.
- Season onion and garlic with salt and pepper.
- Add mushrooms moving them around the pan fairly constantly. Allow them to cook and reduce, approximately 5 minutes.
- Add the last tablespoon of olive oil, stirring to coat the ingredients, and then add the arrowroot. Stir to coat.
- Add coconut milk and stir slowly to combine.
- Then add the almond milk and vegetable broth; stir slowly to combine.
- Add lemon juice and thyme and continue stirring.
- Taste and add additional salt or pepper, as desired.
- Stir in cauliflower rice and allow to cook 3-5 minutes (longer if desired).
- Serve immediately.
Notes
- don’t forget to fully combine your coconut milk before use (depending upon how warm/cold it is where you live your coconut milk may separate in the can before using. to re-combine just pour all of the contents of the can into a wide-mouth mason jar and use an immersion blender to recombine).
- if Whole30/paleo just check your vegetable broth ingredients before use
- avocado oil can be used in place of olive oil
- feel free to use store-bought cauliflower rice or to make your own!