Mushroom and Cauli Risotto

Name: Mushroom Risotto
Prep time: 10 min
Cook time: 30 min
Ingredients: 50 g Butter; 2 Tbsp Olive Oil; 1 brown onion (diced); 250 g Mushrooms (sliced); 1 small head cauliflower (blended); 1 cup Arborio rice; 1.5 cups Vegetable stock; 2 Thyme sprigs; ½ cup Parmesan cheese

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Mushroom Risotto

Prep Time 10

Cook Time 30

Servings 4

Ingredients

50 g Butter
2 Tbsp Olive Oil
1 brown onion diced
250 g Mushrooms sliced
1 small head cauliflower blended
1 cup Arborio rice
1.5 cups Vegetable stock
2 Thyme sprigs
½ cup Parmesan cheese

Instructions

Heat a large pan on medium heat. Add the butter and oil to the pan, once the butter has melted add in the mushrooms and brown onions. Cook, stirring occasionally for 5-7mins until the mushrooms have browned and onion becomes translucent. Add the rice and thyme to the pan and stir.
Pour in 1 cup of stock and allow for it to be absorbed by rice, repeat until all stock has been added. Then finally stir through the cauliflower rice and green peas and cook for another 2mins, then stir through the parmesan cheese and serve immediately!