Mushroom Risotto with Cauliflower
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 175 g risotto rice
- 700 ml vegetable stock, vegan
- some olive oil
- 200 g mushrooms
- some spice mix (grill and pan spices), vegan
- 0.5 ½ head cauliflower
- some margarine
- 1 handful flaked almonds
Print Recipe
Pin Recipe Instructions
- Sauté the risotto rice in a little olive oil over medium heat. Deglaze with the broth and simmer for about 25 minutes with the lid closed.
- Cut the cauliflower into small florets and cook in salted water for about 10 minutes.
- Toast the almond flakes in a pan.
- Toss the finished cauliflower in a little margarine and garnish with the flaked almonds.
- Cut the mushrooms into strips and fry them in a little olive oil. Season to taste with grill and pan spices. Then mix the mushrooms with the risotto.
- Serving.
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