Cauliflower Rice Mushroom Risotto

• Low fat, low carbohydrate meal.
• Rich mushroom taste, with comforting flavours.
• Make in around 30 minutes.
• Dairy-free and can be made vegetarian.
• Serves 2-4 people.

Porcini Powder 50g (Sussex Wholefoods)

1tsp Porcini powder

Hampshire Foods Sage 50g

1 tsp of Sage

Bay Leaves 10g (Hampshire Foods)

2 Bay Leaves

Chicken Stock Cubes - Very Low Salt, Organic 48g (Kallo)

1 chicken stock cube - of course you can use a vegetable stock cube to make this fully veggie!

Rapeseed Oil, Organic 500ml (Biona)

3-4 Tbsp Rapeseed oil.

Other Ingredients

• 450-500g fresh Cauliflower, broken into large florets.
• 125g fresh Shiitake mushrooms, wiped/rinsed and roughly chopped.
• 250ml of hot water.
• 2 banana shallots, finely chopped.
• 2 cloves of garlic, roughly chopped.
• 5-6 Tbsp of dry white wine – we used Pinot Grigio.

Method

1. Place the cauliflower florets into a food processor with a metal blade. Blitz until you have loose crumbs of cauliflower. Set to one side.
2. In a deep saute/frying pan, with a lid, add a few tablespoons of rapeseed oil, chopped shallots and garlic. Fry until just golden.
3. Turn the heat down a little and then add the cauliflower ‘rice’. Gently stir fry for a few minutes. Then add the shiitake mushrooms, porcini mushroom powder, white pepper and sage.
4. Whilst this is gently sizzling, dissolve the stock cube in the 250ml of hot water.
5. Then add the white wine to the pan, stir for a minute and then pour over the stock.
6. Bring the pan to a gently bubble and cover.
7. Allow to simmer for 5 minutes and then it should be ready to serve.