Mushroom cauliflower risotto (GF and DF)

Elevate your dinner with a twist on the classic risotto by using cauliflower rice instead of traditional arborio rice in this mushroom risotto recipe. This recipe is a great way to add extra vegetables into your daily intake. Prepare to be delighted by the creamy texture and earthy flavours. Enjoy this risotto by itself or with added chicken or bacon.

Ingredients

1 head cauliflower, riced

2 cups chopped mushrooms, I used a mix of shiitake, portobello, button and enokitake.

1 leek, thinly sliced

1 cup chicken stock or broth

¼ cup fresh continental parsley, chopped

Pinch of salt

1 tablespoon olive oil

Method

1. In a saucepan on medium heat, add the olive oil and leek. Cook for 2 minutes.

2. If you are going to add chicken, I would recommend adding it now and cook through.

3. Add the mushrooms and cook for 1 minute.

4. Add the cauliflower rice and slowly add the chicken stock stirring as you go ensuring the cauliflower absorbs the stock.

5. Once the chicken stock has absorbed and the cauliflower rice is cooked, serve with a pinch of salt and fresh herbs.

6. Enjoy!