MUSHROOM RISOTTO
Ingredients
- Fry Light
- 450g Mushrooms
- 1 head Cauliflower (grated or blitzed with a food processor)
- 1 Onion, grated
- 2 Garlic Cloves, minced
- 1/2 cup of stock
- Salt & Pepper to taste
Method
Heat Fry Light in a medium frying pan and cook the mushrooms until tender; set aside.
Add the onions and garclic to the frying pan & cook the for a few minutes until the onion becomes translucent.
Add the cauliflower and cook for about 5 minutes.
Add the broth, reduce the heat and cover, letting it cook a few minutes. You’ll want the cauliflower to be “al dente” with a little texture so it isn’t just mush.
Remove the cauliflower from the heat and stir in the mushrooms. Serve with your choice of protein & a side salad.
