Malaysian•healthy
Mushroom & Spinach Cauliflower Risotto
Delishar recipe - Malaysian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg cauliflower (processed into rice in food processor)
- 200 g Shimeji mushrooms (separated)
- 200 g white button mushrooms (sliced)
- 1/3 cup diced yellow onion
- 3 cloves garlic
- 120 g baby spinach
- 1/2 cup vegetable stock
- 4 sprigs of fresh thyme
- 3 tbsp olive oil
- Salt and black pepper
- Fresh thyme leaves to garnish
Instructions
- 1
Cut cauliflower into florets and process in food processor to get rice like grains.
- 2
Heat pan on medium heat and add 1 tbsp oil.
- 3
Saute onion until translucent.
- 4
Add another 2 tbsp olive oil and saute mushrooms until tender and browned.
- 5
Add garlic, thyme, and season with salt & pepper.
- 6
Cook for 30 seconds.
- 7
Then add the last tbsp of oil together with the cauliflower rice.
- 8
Cook for 3 minutes then add stock and season with salt and black pepper to taste.
- 9
Cook until stock is almost absorbed, then add spinach to cook until wilted.
- 10
Remove from heat and serve garnish with fresh thyme.