Cauliflower Risotto with Mushrooms - 300kcal/ 10g protein
Servings: 4 - 300kcal/10g protein per 1 1/4 cup
5 tablespoons olive oil, divided
6 cups (10 oz.) sliced fresh cremini mushrooms
1 small (6 oz.) yellow onion, finely chopped (about 1 cup)
2 teaspoons finely chopped garlic (from 2 cloves)
2 teaspoons fresh thyme leaves, plus leaves for garnish
24 ounces fresh riced cauliflower (8 cups) (such as Eat Smart)
1/2 cup unsalted vegetable stock (such as Imagine Organic)
1/4 teaspoon black pepper
2 ounces Parmesan cheese, finely shredded, divided (about 3/4 cup)
Heat 1 1/2 tablespoons of the oil in a large skillet over medium-high. Add half of the mushrooms, and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer mushrooms to a plate. Repeat procedure with 1 1/2 tablespoons of the oil and remaining mushrooms. Reduce heat to medium, and add onion, garlic, thyme, and remaining 2 tablespoons oil; cook, stirring often, until softened, about 5 minutes. Add wine; cook, stirring constantly, until wine is absorbed, about 90 seconds. Stir in cauliflower, water and stock. Cover and cook, stirring occasionally, until cauliflower is crisp-tender, 10 to 12 minutes. Remove from heat.
Transfer 3 cups of the cauliflower mixture along with any remaining liquid in the skillet into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 15 seconds.
Return skillet with cauliflower to medium heat. Stir in cauliflower puree, mushrooms, salt, pepper and 1/4 cup of the cheese. Cook, stirring constantly, until cheese is melted and mixture has a creamy consistency, about 1 minute. Divided risotto among 4 bowls; sprinkle evenly with remaining 1/2 cup cheese. Garnish with thyme leaves and serve immediately.
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