Using grated cauliflower instead of rice, this risotto relies on umami-rich wild mushrooms and Parmesan cheese to lend an intense savory and meaty flavor.
15m
PREP TIME
40m
COOK TIME
176
CALORIES
13
INGREDIENTS
Using grated cauliflower instead of rice, this risotto relies on umami-rich wild mushrooms and Parmesan cheese to lend an intense savory and meaty flavor.
15m
PREP TIME
40m
COOK TIME
176
CALORIES
13
INGREDIENTS
Ingredients 6 Servings
- 1 medium head cauliflower
- 1 tablespoon olive oil
- 8 ounces assorted mushrooms, such as shiitake, oyster and cremini, sliced
- 1/2 teaspoon McCormick® Minced Garlic
- 2 1/2 cups Kitchen Basics® Original Chicken Stock
- 1/2 teaspoon McCormick® Whole Thyme Leaves
- 1/4 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon truffle oil
- 1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/4 teaspoon McCormick® Pure Ground Black Pepper
- Chopped fresh Italian parsley
INSTRUCTIONS
- 1 Grate cauliflower with hand grater. Set aside.
- 2 Heat oil in large skillet on medium-high heat. Add mushrooms; cook and stir 2 minutes. Add garlic; cook and stir 2 minutes longer or until mushroom are lightly browned, taking care not to burn garlic. Remove from skillet; keep warm.
- 3 Bring chicken stock and thyme to simmer in small saucepan on low heat. Set aside on low heat. Add cauliflower to skillet on medium heat. Stirring constantly, add warmed stock mixture, 1/4 cup at a time, until liquid is absorbed by cauliflower after each addition. (It takes about 30 minutes for all of the stock mixture to be absorbed and the cauliflower to become tender)
- 4 Stir in mushrooms, cream, butter, Parmesan cheese, truffle oil, sea salt and pepper. Let risotto stand on very low heat 5 minutes to allow flavors to blend. Sprinkle with parsley. Serve with additional Parmesan cheese, if desired.
NUTRITION INFORMATION
(per Serving)
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