By Amy Hopkins; Photography by Micky Hoyle
Ditch the carbs and kilojoules and still get that satisfying hearty taste by using cauliflower instead of Arborio rice. Perfect for #GreenMondays #MeatFreeMonday
What You Need
- 2 cloves garlic, chopped
- 1 large brown onion, chopped
- 1 tbsp extra-virgin olive oil
- 400 to 500g mixed fresh mushrooms, large pieces chopped
- 400g cauli rice
- ¾ to 1 cup dry white wine
- 1 cup vegetable stock
- ½ tsp chilli flakes
- 1 bunch thyme, tied with string
- 2 tbsp truffle oil
- Pinch salt and pepper, to taste
Method
1 Place the garlic, onion and olive oil in a large saucepan over medium-high heat. Cook for five minutes until fragrant, then add the mushrooms and sauté for another five minutes.
2 Add the cauli rice, wine and vegetable stock. Add a little more wine or water, if necessary, to cover the veg. Stir in the chilli flakes and add the thyme stalks. Cook for 20 minutes, stirring occasionally, until the moisture is absorbed and the texture is risotto-like. Add another ¼ cup of wine if necessary – you should be able to smell it.
3 Once cooked, remove the thyme stalks and stir in the truffle oil for extra richness, season and serve immediately.
SERVES 6. Per serving: 585kJ, 8g fat (0g sat fat), 10g carbs, 65mg sodium, 3g fibre, 4g protein
