MUSHROOM RISOTTO

• 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

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.