Portebella Mushroom and Cauliflower Pearl Risotto
The most versatile trendy food of 2017 has to include this dish’s feature: cauliflower pearls!
That’s right, no need to hold your nose as you laboriously chop through a whole head of cauliflower and haul out the food processor because pearled cauliflower exists in your processed produce and freezer section of your local big box discount chain or grocery store!
Decidedly vegetarian with the luscious inclusion of real heavy whipping cream (just 1/4 of a cup for 4 servings!), 6 Italian cheeses (again, just 1/4 for flavor!), and real butter for calcium and protein.
Loaded with antioxidants, minerals like selenium from the mushrooms, beta carotene from the cauliflower and combined cancer preventing properties this is a healthy nutritious addition to many recommended health plans.
This luxurious dish only tastes decadent with a splash of Paul Masson brandy to give this mock risotto warmth and depth. The sautéed vegetables and cheesy cream sauce make a hearty, earthy meal that gives you all the comfort without the calories of the traditional mushroom risotto dish.
The use of prepackaged sliced button mushrooms and pearled cauliflower with concentrated vegetable soup base means it cooks up very quickly, in just 20 minutes, with loads of flavor. For traditional risotto, simmered and continuously stirred at a simmer from short grain rice, would take hours to achieve the same creamy, textured al dente bite.
You can easily keep this vegan by omitting the butter, cheese and cream and substituting with coconut oil, nutritional yeast and coconut cream, but you would have to adjust the seasoning with heat for the coconut substitutes.
Whether vegetarian or vegan, this healthy lighter version of risotto is a quick and easy crowd pleaser even the pickest carnivore could love.
Perfect for cold nights or the feature of a winter’s lunch, make Creamy Portebella Mushroom and Cauliflower Pearl Risotto! Bon Appétit!
To make Awesomely Random’s Creamy Cheesy Vegetarian Mushroom and Cauliflower Risotto, you will need:
1 package of cauliflower pearls (room temperature)
1 carton of presliced button mushrooms
1/2 half rough chopped white onion
1 bottle of water
1 tablespoon of vegetable broth base
3 splashes of Worcestershire Sauce
1 splash of Paul Masson brandy
1/4 cup of parmasean cheese
1/4 cup of 5 cheese Italian blend shredded cheese
1/2 teaspoon of thyme
2 cloves of minced garlic
1/4 cup of heavy whipping cream
3 tablespoons of butter
1 tablespoon of flour
Salt & pepper to taste
First, heat the tablespoon of vegetable broth base and the contents of the water bottle in a small sauce pot.
Once at a boil, add the cauliflower pearls and cook for 2 minutes. Turn off but leave on heat source to continue cooking.
Next heat 2 tablespoons of butter in large sauté pan.
Next, add then sauté the onions until soft. Add thyme, salt, pepper and continue to cook.
Add mushrooms and another tablespoon of butter.
Sauté mushrooms until soft and glistening. Add garlic.
Add the Worcestershire Sauce and brandy then stir to combine.
Add tablespoon of flour and cook for 1 minute.
Add ladles of the cooked cauliflower into the hot pan (reserve the vegetable cooking liquid in case your mushroom mixture gets dry) then stir into the mushroom mixture.
Add cheeses. Stir and lower the heat.
Add heavy whipping cream. Continue stirring and lower heat to lowest setting. Adjust liquids and seasoning as needed and turn off heat completely.
Allow the cream sauce to reduce, gently stirring before sprinkling with dried parsley.
Ladle into bowls and serve!
Makes 4 hearty servings!
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