Creamy Cauliflower and Mushroom Risotto
Ingredients
- 1 small cauliflower
- 1tsp Olitalia Extra Virgin Olive Oil
- 1tsp Flora Plant Butter
- 1 small onion
- 2 garlic cloves
- 200g mushrooms
- 50g peas
- 1tub Elmlea 100% Plant Cream
- 1 Knorr Vegetable Stock Cube
- Parsley
Method
- Chop the cauliflower into small florets and finely mince using a food processor. Alternatively, you can grate it with a cheese grater.
- Heat the oil and butter and add the chopped onion and crushed garlic.
- Cook for 5 minutes until they get soft and slightly brown then add the sliced mushrooms.
- Cook for a couple of minutes until the mushrooms get soft, then add the cauliflower.
- Give it a good mix and cook for 3 minutes.
- Add the cream and mix it all together.
- Add the peas and sprinkle the stock cube.
- Mix every thing well and cook for a couple of minutes.
- Serve with freshly chopped parsley.
Original recipe by Ch-EAT.