Creamy Cauliflower and Mushroom Risotto

1
15 min
10 min

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

  1. Chop the cauliflower into small florets and finely mince using a food processor. Alternatively, you can grate it with a cheese grater.
  2. Heat the oil and butter and add the chopped onion and crushed garlic.
  3. Cook for 5 minutes until they get soft and slightly brown then add the sliced mushrooms.
  4. Cook for a couple of minutes until the mushrooms get soft, then add the cauliflower.
  5. Give it a good mix and cook for 3 minutes.
  6. Add the cream and mix it all together.
  7. Add the peas and sprinkle the stock cube.
  8. Mix every thing well and cook for a couple of minutes.
  9. Serve with freshly chopped parsley.

Original recipe by Ch-EAT.

Products used