Cauliflower Mushroom Risotto Recipe

Directions

1. In a large sauté pan, heat the butter over medium heat until melted and hot. Add the chopped mushrooms and garlic and sauté until mushrooms are tender and just turning golden brown. Season with salt and pepper.

2. Reduce the heat to medium low, add the cauliflower, and toss to coat in the butter. Add the white wine and cook until the liquid has bubbled away. Add the broth a few tablespoons at a time, stirring frequently and letting it evaporate each time.

3. When the cauliflower is becoming tender, add a little more broth and a few tablespoons of cream. Cover with a lid and continue to cook, allowing the cauliflower to steam until tender. Adding a bit more broth and/or cream if needed.

4. Stir in the Parmesan and add any additional salt and pepper to taste. Serve with additional grated Parmesan as desired.