Mrs P’s nutty mushroom risotto

Comfort without the stodge are the fist 4 words which spring to mind when describing this dish. Really quick, really easy and one that your bank card will thank you for. This is one of my favourite dishes and one that I make frequently for friends who pop over for a casual supper.

The weathers been so rubbish this week (Hello British summer) that I have really been craving comfort food. This is the perfect dish as it’s got the creamy texture of a full fat risotto but without leaving you feeling sluggish and bloated afterwards. I used chestnut mushrooms to give it a more nutty flavour but you could use any mushroom you like.

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Total making + prep time: 20 minutes 

What you need:
To feed 4

*3 spring onions (finely chopped)
*2 cloves garlic
*100g almonds
*1 large cauliflower
*1/2 tin coconut milk
*350g mushrooms (about 1 pack + 1/2)
*1 tsp sea salt
*1/2 tsp pepper
*Coriander leaf (to decorate)
*2 tsp coconut oil (or any other nut oil)

Directions:

  • In a food processor blitz the cauliflower and garlic until very finely chopped, with the consistency of rice, set aside
  • In a food processor blitz the almonds until roughly chopped
  • Chop mushrooms (I like them to be rustic and roughly chopped, but this is up to you)
  • In to a pan, place 2 tsp coconut oil and begin to fry off mushrooms and spring onions
  • After 2 minutes add the almond mix and stir in, cook for further 2-3 minutes
  • Add in the cauliflower, garlic and cook for 2-3 minutes
  • Add in the coconut milk, mix fully, turn heat down and simmer for 6-7 minutes
  • Add salt and pepper to taste
  • Serve garnished with fresh spring onions, coriander and mini plum tomatoes

Suitable for: Gluten-Free, Grain-Free, Dairy-Free, Vegetarian, Vegan, Paleo

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