One-Pan Mushroom Cauliflower “Risotto”

Name: One-Pan Mushroom Cauliflower “Risotto” with Parmesan & Thyme
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 g Truffle Seasoning; 1/4 cup Parmesan Cheese; 2 tbsp Sour Cream; 4 tbsp Cream Cheese; 1 tsp Thyme; 1 clove Garlic; 12 oz Cauliflower; 2 Mushroom; 2 unit Scallions; 8 oz Mushroom; tsp Black Pepper, tsp; tsp Salt, tsp

with Parmesan & Thyme

By Recipe0 System

What’s saucy and a little cheesy? The answer: This dish right here (not your tipsy uncle at Thanksgiving)! Our clever chefs created a grain-free take on risotto using cauliflower rice and packed it with triple the mushroom flavor. They cook the “risotto” with deeply-flavored mushroom stock and browned mushrooms, sprinkle it with truffle zest, then finish the bowl with more browned mushrooms. It’s mushroom mania in the best way possible.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

0.07 oz Truffle Seasoning
1/4 cup Parmesan Cheese
2 tbsp Sour Cream
4 tbsp Cream Cheese
1 tsp Thyme
1 clove Garlic
12 oz Cauliflower
2 Mushroom
2 unit Scallions
8 oz Mushroom
tsp Black Pepper, tsp
tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce (except cauliflower rice).

Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince or grate garlic.
2

Place cauliflower rice in a medium microwave-safe bowl (use a large bowl for 4 servings); season with 1 tsp salt (2 tsp for 4). Cover bowl with plastic wrap and poke a few holes in wrap. Microwave until tender, 5 minutes. Carefully uncover (watch out for steam!); set aside.

Meanwhile, heat a large drizzle of oil in a large pan over medium heat. Add mushrooms and season with ½ tsp thyme (1 tsp for 4). Spread into an even layer; cook, stirring occasionally, until browned and tender, 6-8 minutes (depending on the size of your pan, you may need to work in batches). Season with salt, pepper, and a pinch of truffle zest (you’ll use the rest later).

Remove pan from heat. Reserve half the mushrooms in a small bowl, leaving remaining in pan. Cover bowl with reserved mushrooms with plastic wrap to keep warm.
3

Heat a drizzle of oil in pan with remaining mushrooms over medium-high heat. Add scallion whites, garlic, cauliflower rice, and a big pinch of salt; cook, stirring, until fragrant, 1-2 minutes.

Add stock concentrates and ½ cup water. Cook, stirring, until water has mostly absorbed, 2-3 minutes.

Reduce heat to low. Stir in cream cheese, sour cream, 2 TBSP butter (4 TBSP for 4 servings), and remaining truffle zest to taste (we like to use it all!).

Stir in Parmesan; season with salt and pepper. TIP: If “rice-otto” is too thick, add a splash of water; for an extra-rich experience, stir in an additional 1 TBSP butter (2 TBSP for 4).
4

Divide cauliflower “rice-otto” between bowls. Top with reserved mushrooms and scallion greens. Serve.

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