Creamy Cauliflower Risotto with Peas + Mushrooms

Source

Ingredients

Display units in Metric

		SAUTE
3	tablespoons	olive oil
1	medium	onion
4	ounces	mushrooms preferably Shiitake or Crimini
2	cups	fresh peas out of the shell or frozen if not in season
1 ¹⁄₂	cup	broth. Homemade is best or buy organic.
		Salt and pepper to taste
1	medium	to large head of cauliflower cut into small florets
		RISOTTO BROTH
¹⁄₂	cup	broth (same as above)
2	tablespoons	lemon juice
2	tablespoons	olive oil
¹⁄₂	teaspoon	unprocessed salt
2	tablespoons	nutritional yeast
1	tablespoon	arrowroot powder/flour

FOR THE SAUTE:

Pour olive oil into a large skillet. Add onion and sauté over medium heat until it begins to soften. Add mushrooms and sauté until they begin to soften. Add the peas, and cook until they just barely begin to soften.

While these are cooking, prepare the cauliflower.

FOR THE CAULIFLOWER RISOTTO

Place small florets into a large food processor and process until they are rice-sized pieces. Place the “riced” cauliflower into the skillet and add 1 cup broth. Cover and cook over medium heat until soft, stirring occasionally so it doesn’t stick. Meanwhile prepare the risotto broth. Stir together

FOR THE RISOTTO BROTH

In a small bowl, add the broth, lemon juice, olive oil, salt, nutritional yeast, and arrowroot powder. Stir well.

Cook and Serve. Pour risotto broth over the cauliflower in the skillet. Stir it in, cover and cook over medium heat stirring occasionally so it doesn't stick, until cauliflower is al-dente, about the texture of rice, 5 to 15 minutes. Do not overcook or it will be mushy. Add salt and pepper to taste. Garnish with basil or Italian curly-leaf parsley.

FOR THE SAUTE:
Pour olive oil into a large skillet. Add onion and sauté over medium heat until it begins to soften. Add mushrooms and sauté until they begin to soften. Add the peas, and cook until they just barely begin to soften.
While these are cooking, prepare the cauliflower.
FOR THE CAULIFLOWER RISOTTO
Place small florets into a large food processor and process until they are rice-sized pieces. Place the “riced” cauliflower into the skillet and add 1 cup broth. Cover and cook over medium heat until soft, stirring occasionally so it doesn’t stick. Meanwhile prepare the risotto broth. Stir together
FOR THE RISOTTO BROTH
In a small bowl, add the broth, lemon juice, olive oil, salt, nutritional yeast, and arrowroot powder. Stir well.
Cook and Serve. Pour risotto broth over the cauliflower in the skillet. Stir it in, cover and cook over medium heat stirring occasionally so it doesn't stick, until cauliflower is al-dente, about the texture of rice, 5 to 15 minutes. Do not overcook or it will be mushy. Add salt and pepper to taste. Garnish with basil or Italian curly-leaf parsley.

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