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Cauliflower Mushroom Risotto

Posted by Wine & Spice on 1/12/2017 to Side Dish

4 Servings


1 Approx 2 lb Head of Cauliflower

1 Lb Mushrooms

1 Small Onion, Diced

3 Cloves of Garlic, Minced

3/4 Cup of Chicken Broth

1 Tsp Olive oil

1 Tsp An Evening In Tuscany

1/2 Cup Parmesan/Romano Cheese Blend


1 Lb Jumbo Shrimp, Cleaned and Deveined.

1 Tsp Olive Oil

1 Heaping Tsp of An Evening in Tuscany


Preparation:


Preheat oven to 375º.  Place shrimp in bowl and add oil and An Evening in Tuscany.  Toss gently to coat.  Place on sheet pan, and bake for 12-15 minutes, until just pink.  Remove and serve with risotto.




Separate your rinsed cauliflower into large florets and place into your food processor.  




“Pulse” until the cauliflower resembles rice.  



Place in a steamer and microwave for 2-3 minutes to pre-cook.  Set aside.



In a medium sauté pan add the olive oil and heat to medium.  Add the onion, garlic, mushrooms and An Evening in Tuscany and sauté for about 5 minutes.  





Add the cauliflower “rice” and broth.  Simmer, stirring frequently, for 4 minutes.  Add the cheese, stir and you are ready to serve.





This is satisfying and good for you!  Hope you enjoy!


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