Cauliflower 'Risotto' with Wild Mushrooms
Description
You'll be amazed at how wonderful this rice free risotto is. The grated cauliflower mimics the size and texture of rice and the white beans with water make it creamy. The final dish is much healthier for you because it is a low fat and low carb dish.
Ingredients
1 large head cauliflower, stem removed, broken into florets
15 oz. can cannellini beans
1 c. water
2 T. extra-virgin olive oil
1/2 c. yellow onion, finely diced
8 oz. wild mushrooms, thinly sliced
1 T. finely chopped garlic
1 t. thyme leaves
1/4 c. dry white wine
1/2 c. grated Parmesan cheese, plus more for topping
sea salt
freshly ground black pepper
10 basil leaves, cut into ribbons
aged balsamic vinegar, for drizzling
Directions
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Grate cauliflower florets using the large hole side of a box grater or with a food processor with a grating attachment or a food grinder. Set aside.
Blend the beans with 1 c. water until smooth and creamy; set aside.
In a large saucepan, add the oil; heat over medium-high heat. When oil is shimmering, add onions; sauté until translucent, about 2 minutes. Add the mushrooms; sauté until tender, about 3 minutes. Add the garlic and thyme; sauté until fragrant, about 1 minute. Add the riced cauliflower; sauté for about 5 minutes or until tender.
Deglaze the pan with wine; cook, stirring until wine is almost dry, about 2 minutes. Stir in the bean mixture until well combined; cook mixture until the risotto is thick and creamy, about 3 minutes. Remove from heat; stir in the Parmesan cheese. Season to taste with salt and pepper.
To serve, spoon risotto into a warmed serving bowl; garnish with Parmesan cheese and basil ribbons; drizzle with balsamic. Serve immediately.