Cauliflower Mushroom Risotto

Serves 6

Chef, Lauren Mozer has the perfect recipe for a carb-free cauliflower mushroom risotto that's healthy and will feed the whole family.

1 head

cauliflower, cut into large florets

2 lbs

roughly chopped / sliced mushrooms

1tbsp

extra virgin olive oil

1 pcs

small diced vidalia onion

1 pc

smashed & chopped garlic clove

1/4 cup

white wine

1-2 cups

low sodium chicken stock

1 tbsp

chopped thyme

1/2 tbsp

chopped rosemary

1/2

chopped tarragon

1 tbsp

chopped chives

1/2 cup

grated parmesan reggiano

1 tbsp

cold butter

In a food processor, add cauliflower and process until “rice” forms. Transfer to a bowl and set aside.
Preheat a large non-stick skillet (high heat). Add extra virgin olive oil and sauteed mushrooms with a pinch of fresh thyme & rosemary and kosher salt. Cook until caramelized and golden brown in color. Transfer to a bowl.
Return skillet to a medium heat and swirl oil to coat. Add diced onions and garlic, remaining rosemary & thyme, and saute until translucent, stirring occasionally.
Add cauliflower rice and de-glaze with white wine. Reduce.
Add chicken broth and cook until cauliflower has softened, but is still slightly firm (3-4 minutes).
Add the mushrooms back to the pan and, on low heat, add the parmesan, cold butter, and tarragon.
Serve with a sprinkle of fresh chives and more parmesan to top.