When you’ve spent the whole weekend eating and drinking your face off, sometimes you need a healthy start to the week to get back on the healthy track. However, it being Monday, everyone needs a comforting dinner that still feels indulgent. We’ve cracked the key to having your cake and eating it too, though in this instance it’s having your risotto and eating it too.
Simply by halving the portion of rice and replacing it with the humble hero that is cauli-rice, you’ve got a creamy bowl of restorative deliciousness that will keep you feeling smug at least until the mid-week slump hits on Wednesday when we’ll most likely be gorging on these brownies.
Super Healthy Mushroom Risotto
- 1 tablespoon oil
- 1-2 tablespoons butter
- 4 large portobello mushrooms, sliced
- 1 onion, finely diced
- 3 cloves of garlic, peeled and finely diced
- Half a cup of rice (brown, basmati or arborio all work well)
- About 800ml – 1 litre stock
- Half a head of cauliflower
- 50ml cream or milk
- 50g parmesan, grated
- Rocket, to serve
- Balsamic glaze, to serve (optional)
Pan-fry the sliced mushroom in a little oil and butter then set aside. Heat a little extra oil and butter in a non-stick pan over a medium heat and then gently fry the finely diced onion and garlic. Once the onion is slightly softened add the rice and start to add the stock about half a cup at a time. Keeping the pan at a medium heat and stirring constantly to prevent it from sticking, allow the stock to be almost completely absorbed each time before adding more.
Blend the cauliflower in a food processor to get a rice-like consistency, then add to the pan once all the stock has been incorporated and the rice is tender. Stir together and add the cream or milk (whichever you’re using) and the grated Parmesan (add a little extra milk or water if you like your risotto creamier).
Divide the risotto between two bowls and top with the rocket, some extra Parmesan shavings and a drizzle of the balsamic glaze if using.