Healthy Whole Food Mushroom Risotto
How to Make It
Step 1
Add the olive oil to a large saucepan and place it over medium-high heat. Dice the onion, slice the mushrooms, and mince the garlic. Add them to the pan.
Step 2
Cook the vegetables for 5-7 minutes until they are browned. Stir continuously to prevent the garlic and onion from burning. Add the coconut aminos, and cook for 1 more minute.
Step 3
Add the cauliflower rice, coconut milk, vegetable broth, nutritional yeast, and salt. Stir to incorporate and bring to a simmer. Reduce the heat to low, and cover the saucepan with a lid.
Step 4
Cook for 10 minutes, stirring occasionally. The risotto should be done when most of the liquid has been absorbed, and the cauliflower rice has softened. Take it off the heat.
Step 5
Sprinkle in the xanthan gum and stir. Taste and season with more salt if needed. Chop the parsley and sprinkle it on top.
Step 6
You can enjoy it as a side or main dish. Sprinkle with more nutritional yeast on top if desired. Serve warm.
Ingredients
- Extra virgin olive oil – 2 tbsp
- Red onion – 0.25 small
- Garlic – 2 clove
- Mushrooms, raw – 300 g
- All Purpose Seasoning, Organic Coconut Liquid Aminos – 1 tsp
- Cauliflower Rice – 4 cup
- Coconut Milk, Unsweetened – 0.75 cup
- Vegetable broth, bouillon or consomme – 0.75 cup
- Nutritional Yeast – 2 tbsp
- Salt – 0.5 tsp
- Baking Aids Xanthan Gum – 0.25 tsp
- Parsley – 2 tbsp, chopped