Tag Archives: paleo risotto

Creamy Mushroom “Risotto”

17 Feb

I have had a lot of people ask me about side dishes, and to be honest I get pretty lazy…I am a big fan of steaming a pot of frozen veggies and calling it a night.  But every so often, we crave something more sophisticated, decadent and comforting.  Let me just tell you.  This stuff was amazing.  Please don’t get sick of my posting recipes based on cauliflower and its derivatives!

Here is what I made tonight:

Creamy Mushroom “Risotto”

1 head cauliflower, quartered, cored, processed into “grits”
1/2 onion finely diced
1 tbsp coconut oil
1 tbsp olive oil
1 tsp salt
1/2 tsp each of garlic powder and pepper of your choice

16 ounces fresh sliced mushrooms
6 ounces full-fat coconut milk
1/2 c dry white wine (optional)
1 tbsp coconut oil
1 tbsp olive oil
1 tsp salt

2 tablespoons of ghee or butter
3 tablespoons fresh chopped parsley

 Cut the head of cauliflower into quarters, remove the core.  Place it in a food processor and pulse until it looks like grits.  I had to do this in 2 batches.  Heat oil on medium high and add onions, cook until translucent.  Place cauliflower-grits on top of the onions and let it toast until brown.  Toss them around in the pan occasionally.  Season with salt, pepper and garlic powder.  They take about 10 minutes to soften.

Meanwhile, heat coconut and olive oil in a second frying pan.  (I know.  I hate using up two pans, but this will be worth it!)  Add in mushrooms, and saute until they are soft and standing in its own liquid.  (Don’t discard the liquid!)  This took about 10 minutes.  Stir in coconut milk, white wine, and salt.  Simmer a few more minutes, then turn off the burner and leave that pot alone.

Add the mushrooms with all the liquid to the toasted cauliflower.  Mix together..the mixture will be thick but creamy!  Toss in the 2 tablespoons of ghee/butter and parsley.

Everyone in my family ate well tonight.  There were no leftovers.

Enjoy!!
Leigh

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