Cauliflower Mushroom Risotto

Whilst looking through a collection of cauliflower recipes online, I found this risotto dish which looked appealing: Cauliflower Rice-Shiitake Risotto
I changed some of the ingredient quantities and didn't add in Parmesan cheese, instead opting for some nutritional yeast.

Unlike traditional risotto, the cauliflower rice is a tasty stand-in for arborio rice and it's packed with nutrition. I do have a classic (and delicious) risotto recipe on my blog - Mushroom Spinach Risotto with Peas - but it requires 20 minutes of constant stirring. This dish can be made, and eaten, within 20 minutes! Just like the classic version, I served the dish below with peas. However, other green vegetables like broccoli, spinach, asparagus or courgette would also be great.

Cauliflower Mushroom Risotto
Makes 2

Ingredients:
- 110g / 4oz onion, chopped
- 2 cloves garlic, chopped
- 225g / 8oz mushroom, chopped
- 1/2tsp thyme, dried OR 2tbsp fresh
- 650g / 23oz cauliflower rice
- ground black pepper
- 240ml / 8floz chicken broth, reduced sodium
- 16g / 2tbsp nutritional yeast
- 1tbsp parsley, dried OR 1/4cup fresh, chopped

Method:
Cook the onion, garlic, mushrooms and thyme in pan until softened, about 5 mins.
Add the cauliflower rice, pepper, broth and nutritional yeast.
Simmer and stir occasionally, until cauliflower is tender and most of the broth is absorbed, 10-15 minutes.
Stir in the parsley. ENJOY!

Nutritional Information: