Skip to content
baby cos lettuce and ruby chard
are this weeks greens for veg boxes
baby cos lettuce and ruby chard
are this weeks greens for veg boxes
Leek and Mushroom Cauliflower Risotto

Leek and Mushroom Cauliflower Risotto

1 head of cauliflower
60 g Butter
2 Leeks , Cleaned and tough green parts trimmed
230 g Mushrooms , sliced
100 g Shredded Parmesan Cheese
120 ml veg broth
60 ml heavy cream
Salt and pepper to taste

Cut cauliflower into florets and put into a food processor. Pulse until the cauliflower resembles rice

Cut each leek in half lengthwise, then cut into ¼ inch pieces.

Add 2 Tbsp butter, leeks and some salt to a skillet and sauté over medium for 5 minutes

Add mushrooms to skillet and sauté for 5 minutes more or until soft

Remove veggies from pan

Add cauliflower, 2 tbsp of butter, and salt to skillet over medium heat. Stir together and cover with a lid. Let cook until soft, about 8 minutes, stirring occasionally.

Stir parmesan, broth, and cream into cauliflower, add sautéed veggies and stir to combine.

Season to taste.

jenniferbanz.com

Previous article Broccoli, Fennel & Mozzarella Pizza