Cauliflower Risotto with Mushrooms | A Bunch of Spinach
This Cauliflower risotto with mushrooms became a favorite dish in our family, even though it does not look and taste like a classic Italian risotto.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bunchofspinach.com.
Ingredients
- 1 head (about 800 g) cauliflower, cut into florets
- 1 medium onion
- 100 g smoked bacon
- 300 g Portobello mushrooms or champignons
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp dry thyme
- 1 tbsp vegetable or mushroom broth
- 1/2 cup finely chopped parsley
- 4 tbsp grated Parmesan (lactose free)
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