My dad’s reaction upon seeing this risotto was, “That looks disgusting.”
He didn’t even try to say, “Oh, that doesn’t look very good.” or “Maybe it tastes better than it looks.” Nope, he straight up told me it looked disgusting. Dads…sometimes they can be so blunt.
Needless to say, after I shoved a spoonful of the risotto into his face and he had no choice but to try it, he agreed that it was tasty. So I need you guys to trust me when I say that as unappealing as this bowl of risotto may look, it is most definitely ten times more delicious. I mean, my dad is my harshest critic and he ended up eating multiple bowls of this risotto throughout the week.
If you’re like me and are a fan of risotto, but you’re also health conscious about the refined carbohydrates and high calorie intake, this Cauliflower Rice Mushroom Risotto is definitely for you!
It’s very low in calorie, nutrient dense, and contains an explosion of flavors. Below is a photo of cauliflower rice. It’s basically cauliflower that has been food processed. You can make it yourself or buy it pre processed.
It’s a bite of savory and flavorful goodness. Made with cauliflower rice, mushrooms, vegetable broth, and truffle oil, this cauliflower risotto recipe will be sure to blow your taste buds away and fuel your bodies with the best kinds of nutrients.
This recipe can be made with cheese, or the cheese and milk can be omitted to make it vegan and paleo friendly.
- 1 onion (diced)
- 400 grams mushrooms (sliced)
- 4¾ cups cauliflower rice
- 1 cup vegetable broth (divided by ¼ cup and ¾ cup)
- 4 Tbsp olive oil
- ½ cup milk (water if vegan)
- ¼ cup parmesan cheese (optional)
- In a large pot over medium-high heat, heat 2 Tbsp olive oil and then add the onions and a pinch of salt. Caramelize the onions by allowing them to stick to the bottom of the pot. Before the onions burn, give them a quick stir and splash a bit of the vegetable broth into the pot to scrape off the browned flavor. Do this about 3 times (until you've used up ¼ cup of vegetable broth and the onions are a golden caramel brown).
- Scoop the onions into a bowl and add 2 Tbsp olive oil into the pot. Add the sliced mushrooms and a pinch of salt. Cook the mushrooms until they're shrunken and browned. Add the cauliflower rice and onions. Pour in the remaining ¾ cup of vegetable broth and the milk (water).
- Cook the risotto uncovered over medium-high heat until all of the liquid has evaporated. Occasionally stir the pot to prevent any burning.
- Once all of the liquid has evaporated, you can stir in some parmesan cheese if you'd like.
- Add pepper to taste.
I enjoy eating risotto a lot; however, like I mentioned above, it is generally very rich, high in refined carbohydrates, and low in nutrient density. This risotto is composed of mainly vegetables which provide our bodies with its essential vitamins, minerals, and fiber.
Cauliflower is a cruciferous vegetable and is considered to be as healthy as green leafy vegetables. It’s high in B vitamins, antioxidants, vitamin C, fiber, and water. Learn more about the benefits of cauliflower here on Medical News Today.
I’m all about taking traditional recipes and turning them into something healthier that we can all enjoy on a daily basis. Let me know what you all think! Do you have any other ‘unhealthy’ traditional recipes that you think I should try and ‘healthify’? Let me know in the comments below!