This creamy healthy mushroom risotto is the perfect cozy meal. It is completely vegan, but tastes so decadent. Made with cauliflower rice, it is a great way to get in extra veggies without even noticing. You could also add chicken, if you want. Or if you like the flavor of truffle, like me, drizzle some truffle oil on top for a truly decadent meal. Plus, it can all be made in one pan. It is truly so easy!
2 tbsp avocado oil
garlic salt to taste (or regular)
1/4 cup onion, chopped
1/2 cup sliced mushrooms
1 tsp arrowroot flour
1/4 cup full fat coconut milk
1/4 cup broth
1 1/2 cups riced cauliflower
1 tsp lemon juice
3 tbsp dairy free cheese (optional)
Start by heating a pan to medium heat and adding your avocado oil and onion.
Cook until they start to turn translucent.
Add in your mushrooms and cook for 4-5 minutes or until soft.
Add in your broth, coconut milk, arrowroot flour and lemon juice.
Stir until the sauce is smooth.
Add in cauliflower rice and cook for 5 minutes until soft and some of the liquid has been absorbed.
Add in shredded dairy free cheese if desired.