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Exotic Mushroom Cauli-Risotto

20 Minutes
4 Servings
14 Ingredients

Description

Create a fine-dining meal in the comfort of your kitchen – you only need 20 minutes! This Exotic Mushroom Cauli-risotto recipe is comfort food at its best, perfect for a cold winter’s day.

A vegetarian dish (but meat-eaters will love it too!), it combines the earthy flavours of exotic and shiitake mushrooms, aromatic thyme and a creamy, indulgent sauce. Simple Truth Cauliflower and Turnip Rice provides a satisfying and wholesome base. This unusual substitute also gives the recipe a twist on traditional risotto. The nutty Parmesan cheese and fresh parsley complement the dish perfectly.

Impress your guests or treat yourself to a gourmet experience by trying our Exotic Mushroom Cauli-risotto recipe today. You’ll find all the ingredients you need at a Checkers near you. Here’s the best part: you can shop on Sixty60 and have the ingredients delivered in 60 minutes. Get cooking!

Directions

1. In a large pan, melt 2 tablespoons of butter over medium heat.

2. Add the mushrooms and thyme, season well and cook until browned. Make sure you don’t crowd the pan.

3. Spoon the mushrooms out and continue cooking in the same pan – add another tablespoon of butter and add the onion. Cook for 3 minutes, stirring often.

4. Stir in the garlic and cook for 30 seconds more.

5. Add the wine and dried mushroom powder and let it reduce by half before adding the stock and cream. Let it simmer and reduce for 5 more minutes or until thicker.

6. Blanch the cauliflower and turnip rice in a separate pot of salted boiling water for 1 minute. Stir into the creamy sauce along with ½ the browned mushrooms, Parmesan and parsley.

7. Season well and serve topped with the rest of the mushrooms.

Ingredients

  • 3 tbsp. butter
  • 2 x 180g exotic mushrooms
  • 2 tsp. fresh thyme; chopped
  • 1 small onion; finely diced 
  • 1 clove garlic; crushed
  • 1 glass white wine
  • 1 tbsp. dried shiitake mushroom powder (ground to a powder in a spice grinder)
  • ½ cup vegetable stock 
  • 1 cup cream
  • 2 packets (300g each) Simple Truth Cauliflower and Turnip Rice
  • ½ cup finely grated Parmesan
  • Salt and pepper; to taste 
  • 2 tbsp. parsley; chopped