Cashew Mushroom Rice Risotto
Ingredients
- 4.5 cups cauliflower, riced
- 3 tablespoons coconut oil
- 1 pound Portobello mushrooms, thinly sliced
- 1 pound white mushrooms, thinly sliced
- 2 shallots, diced
- 1/4 cup organic vegetable broth
- Salt and pepper to taste
- 3 tablespoons chives, chopped
- 4 tablespoons almond butter
- 1/2 cup cashew cream, grated
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.