Cauliflower Mushroom Risotto
Our Cauliflower Mushroom Risotto recipe is a creamy and delicious side dish that is packed with great flavor!
Ingredients
- 3 tablespoons extra virgin olive oil divided (sub with avocado oil)
- 2 teaspoons garlic minced
- 1/2 - 3/4 cup sweet yellow onion diced
- kosher salt and ground black pepper
- 8 oz mushrooms sliced
- 2 teaspoons arrowroot powder
- 1/2 cup full fat coconut milk
- 1/4 cup unsweetened almond milk
- 1/4 cup vegetable broth
- 1 teaspoon lemon juice
- 2 teaspoons fresh thyme leaves
- 1 1/2 cups cauliflower rice homemade or store-bought
Instructions
- Bring a saucepan to a medium-high heat. Add 2 tablespoons of olive oil and swirl to coat the bottom of the pan.
- Once olive oil is hot, add garlic and onion to sauté for about 2 minutes. Season with salt and pepper.
- Add mushrooms and move around the hot pan. 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 powder. Stir to coat.
- Slowly add the coconut milk and stir to combine. Then add the almond milk and vegetable broth; stirring consistently.
- 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
- Coconut Milk: be sure to fully combine the coconut milk before use. (to re-combine, pour coconut milk into a wide-mouth mason jar and use an immersion blender to blend).
- Whole30/Paleo: just check the vegetable broth ingredients before use.
- Storage: for best results, use immediately but leftover risotto can be stored in an airtight container for 3-4 days.
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