Have you tried Cauliflower Rice yet? It seems to be the rage lately! About a few weeks ago I discovered Cauliflower Toast and have been enjoying it almost weekly. My husband however loves it when I serve his favorite popcorn for dinner. The other night, I decided to try something new with this healthy and tasty vegatable, Cauliflower Risotto. I can’t wait to share this with you!
Last Friday my husband and I made a quick stop to our favorite big box store, Costco! We debated about not even stopping becuase there was a slight snow storm in the area, but it’s really hard to drive past this place without stopping! I am so glad we did! Look what I found. Gorgeous chanterelle mushrooms and a two pack of cauliflower rice in the refrigerated section. Now that cauliflower toast, rice, pizza crust, and this risotto becomes even more convenient!
As much as I love the traditional risotto made with Arborio rice, I decided to try my favorite risotto recipe, with cauliflower. OMG this is so delicious. I served this grain free risotto with organic chicken breasts, and it was delicious. Since my husband doesn’t like mushrooms, he had baked beans. Lucky me! Why? Because there was enough left over for my lunch the next day, with a runny egg. Seriously my friends, a runny egg goes well with just about any sautéd vegetable, including this dish!
This is also much lighter than the traditional risotto so when you’re needing some fuel for that morning run, this is perfect. Don’t get me wrong, I love pasta and rice as much as any other runner, but only occasionally. This, in my opinion, is so much better! Please try! If you love mushrooms, you will love this!
CAULIFLOWER RISOTTO WITH WILD MUSHROOMS AND LEEKS
- 1/3 cup Coconut Ghee or butter
- 2 medium leeks, chopped
- 1 garlic clove, finely chopped
- 2 cups of mixed wild mushrooms, roughly chopped
- 1 tablespoon of chopped thyme
- 1/3 cup of dry white wine
- 2 cups of cauliflower rice
- 2 cups of hot chicken broth or vegetable broth
- salt and pepper
- 1/4 cup of parmesan cheese, freshly grated
- Melt the ghee or butter in a large, heavy-based saucepan. Add the leeks and garlic and sauté gently for about 5 minutes, until softened, but not colored. Stir in the mushrooms and thyme, and cook over medium heat for 3 minutes. Pour in wine, bring to boil, and cook, stirring until almost all the liquid has evaporated.
- Add the cauliflower and stir well to coat with butter. Add the stock, a large ladleful at a time, stir and let simmer till absorbed. Add more stock and continue until looks creamy. This will take about 20 minutes. Season to taste with salt and pepper.
- Serve with the grated Parmesan. This makes a great side dish!