Cauliflower Risotto with Mushrooms and Truffle

Name: Cauliflower Risotto with Mushrooms and Truffle
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 portions
Cuisine: italienne
Ingredients: 400 g Cauliflower; 300 ml Coconut milk; 280 g Arborio rice; 200 g Button mushrooms; 50 g Butter; 1 piece White onion; 150 ml Dry white wine; 60 g Parmesan; 900 ml Vegetable broth; 20 ml Olive oil; 5 g Salt; 2 g Pepper; 10 g Truffle

Temps

40 min

Difficulté

difficile

Ingrédients

Budget

~12-18 €

Valeurs nutritionnelles

Score santé

Moyen · /100

420 kcal

par portion

26 gProtéines

16 gLipides

42 gGlucides

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Etapes

1
Steam the cauliflower for 8 minutes, then blend until smooth.
10 min
2
Mince the mushrooms finely and cook in a pan with a little butter until they release their moisture. Set aside.
5 min
3
Slice the onion and sauté gently in olive oil. Add the rice and toast for 2 minutes.
3 min
4
Deglaze with white wine and let it reduce. Begin adding hot broth gradually while stirring constantly.
15 min
5
Halfway through cooking, add the cauliflower purée and coconut milk. Continue cooking while stirring constantly.
8 min
6
Finish cooking by stirring in butter and grated Parmesan. Add the mushrooms. Season with salt and pepper.
2 min
7
Divide among plates and shave truffle generously over each serving. Serve immediately.
2 min