Mushrooms Cauliflower Rice ‘Risotto’

This vegan and keto friendly risotto is a perfect combination of creamy and crunch. The rich cashew cream gives smooth and lovely flavours whilst the fresh celery gives us a bit of crunch.

Not to forget those mushrooms which is what makes a great risotto in our opinion. My favourite mushrooms to use in a risotto are baby bella brown mushrooms and cremini. But you can use whichever you like, or a como of several different ones!

All together we are looking at some lovely textures and flavours and I can't wait for you to try it!

Ingredients:

• ½ cauliflower head, broken into florets
• 1 tablespoon oil
• 3-4 sticks celery, roughly sliced
• 100g mushrooms of choice, sliced
• 1 teaspoon garlic granules
• 1 teaspoon mixed herbs
• Salt and black pepper
• 150ml cashew cream
• Squeeze of lemon juice
• 3 tablespoons chopped parsley

Make it!

1. First blend the cauliflower florets in a food processor until it’s blitzed down into ‘rice’.
2. Heat the oil in a large non-stick pan and add the cauli rice and cook for 5 minutes.
3. Add the celery, mushrooms, garlic, herbs and seasoning and continue cooking for 10 more minutes.
4. Pour in the cashew cream (and 50ml water), squeeze in the lemon juice and stir in the chopped parsley. Simmer for 5-10 more minutes until softened and creamy. Dish out and enjoy.

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