Cashew Mushroom Rice Risotto
Vegan Mains
(Total Time: 20 minutes)
0
Add to Favorites
Cashew Mushroom Rice Risotto
Ingredients
How To
-
Use a food processor and pulse cauliflower florets until riced
-
Take a large saucepan and heat up 2 tablespoons oil over medium-high flame
-
Add mushrooms and Saute for 3 minutes until mushrooms are tender
-
Clear saucepan of mushrooms and liquid and keep them on the side
-
Add rest of the 1 tablespoons oil to skillet
-
Toss shallots and cook for 60 seconds
-
Add cauliflower rice, stir for 2 minutes until coated with oil
-
Add broth to riced cauliflower and stir for 5 minutes
-
Remove pot from heat and mix in mushrooms and liquid
-
Add chives, vegan butter, cashew cream
-
Season with salt and pepper
-
Serve and enjoy!
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 438kcal
- % Daily Value *
- Total Fat 17g27%
- Total Carbohydrate 15g5%
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Recipe Card powered by
