Cauliflower Risotto With Mushrooms
This Cauliflower Risotto With Mushrooms is a one-pot dish that is creamy, flavorful, and can be made in only 30 minutes!
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Cooking tools:
- Pan
- Mixing bowl
- Spoon
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Wooden spoon
- Tongs
- Serving bowl
- Saucepan
- Pot
- Whisk
- Saute pan
- Kitchen shears
- Airtight container
- Storage baggie
- Microwave
- Oven
Ingredients
- 2 bags (20 ounces frozen cauliflower rice)
- 3 Tablespoons 1.5 ounces unsalted butter
- ½ large white onion (finely chopped)
- 1 pound 16 ounces Portobello mushrooms, thinly chopped
- 4-5 sprigs fresh thyme
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- ½ cup 120mL unsalted chicken broth or, for vegetarian, vegetable broth
- ¾ cup 180mL heavy whipping cream
- ½ cup 60g grated Parmesan cheese
- 1 teaspoon roughly chopped de-stemmed fresh thyme
- Freshly-cracked pepper
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