Cauliflower rice risotto with mushrooms

Cauliflower rice risotto with mushrooms

Portions

2

Preparation Time

Cooking Time

Ingredients

  • 4 tsp (20 ml) olive oil
  • 2 cloves garlic, minced
  • 1/2 onion, chopped
  • 1 bag (500 g) Arctic Gardens cauliflower rice
  • 3/4 cup (187.5 ml) vegetable broth
  • 1 box, 8 oz (225 g) mushrooms, quartered
  • 3 tbsp (45 ml) raw pumpkin seeds, shelled
  • Salt and ground pepper
  • 3 tbsp (45 ml) parsley, freshly chopped
  • 1/4 c (60 ml) vegetable cream
  • 1/2 c (125 ml) vegetable cheese, grated
  • Salt, to taste

Preparation

  1. In a pan, heat 1 tsp (5 ml) oil on medium heat and brown half of the garlic and onions for 2 minutes.
  2. Add the cauliflower and continue cooking for 3 minutes.
  3. Add the stock, bring to a boil and cook for 5 minutes.
  4. In the meantime, in a pan, heat the remaining hoil on medium and brown the remaining garlic and mushrooms for 2 minutes. Add the pumpkin seeds and season generously. Cook for another 3 minutes and add the parsley.
  5. Incorporate the cream and vegetable cheese into the cauliflower, let melt and season to taste.
  6. Serve the cauliflower risotto in deep dishes and garnish with mushrooms.

 

Nutrition Facts (per serving) :

Calories: 478

Protein: 29 g

Fat: 27 g

Carbohydrate: 37 g

Fibre: 6 g

Sodium: 1054 mg

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