Baked mushroom risotto recipe

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  • Yield: 4 Servings
  • Preparation Time: 10 Minutes
  • Cooking Time: 20 Minutes
  • Total Time: 30 Minutes


  • 2 tbsp coconut oil
  • 5 oz (140 g) celery, finely chopped
  • 6 oz (170 g) onion, finely chopped
  • 1 lb (450 g) cauliflower florets
  • 6 oz (170 g) mushrooms, finely chopped
  • 1 cup 8 fl oz chicken stock
  • Sea salt and ground black pepper to taste
  • ½ oz (15 g) fresh chives, snipped
How to Make It
  1. Heat the coconut oil in a large skillet over medium heat, add the celery and onions, and sauté for 10 minutes until just soft.
  2. Meanwhile, pulse the cauliflower florets in a food processor until they resemble very coarse breadcrumbs.  Do not over process!  Look at the picture!  Mine is over-processed!  You don’t want that!  It can get mushy real fast if you process the cauliflower too finely.  About 15 pulses should be enough.
  3. Add the mushrooms, processed cauliflower, stock, sea salt, and pepper to the skillet with the veggies and stir well.
  4. Bring to the boil, reduce heat, and simmer for 3 minutes.
  5. Drain the veggies well use a sieve instead of a colander so you don’t lose any cauliflower and then spread evenly on a baking sheet.
  6. Bake at 350 F for 5 minutes until the cauliflower is crisp-tender.

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