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Cauliflower "Risotto" with Mushrooms and Truffle Oil
MCCORMICK13Ingredients
60Minutes
180Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 medium head cauliflower
- 1 Tbsp. olive oil
- 8 oz. mushrooms (assorted, such as shiitake, oyster and cremini, sliced)
- 1/2 tsp. McCormick Minced Garlic
- 2 1/2 cups chicken stock (Kitchen Basics® All Natural Original)
- 1/2 tsp. McCormick Thyme Leaves
- 1/4 cup heavy cream
- 2 Tbsp. butter
- 2 Tbsp. grated Parmesan cheese
- 1 tsp. truffle oil
- 1/4 tsp. sea salt (McCormick Gourmet™ Sicilian)
- 1/4 tsp. ground pepper (McCormick®, Black)
- fresh Italian parsley (Chopped)
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Directions
- 1 Grate cauliflower with hand grater. Set aside.
- 2 Heat oil in large skillet on medium-high heat. Add mushrooms; cook and stir 2 minutes. Add garlic; cook and stir 2 minutes longer or until mushroom are lightly browned, taking care not to burn garlic. Remove from skillet; keep warm.
- 3 Bring chicken stock and thyme to simmer in small saucepan on low heat. Set aside on low heat. Add cauliflower to skillet on medium heat. Stirring constantly, add warmed stock mixture, 1/4 cup at a time, until liquid is absorbed by cauliflower after each addition. (It takes about 30 minutes for all of the stock mixture to be absorbed and the cauliflower to become tender)
- 4 Stir in mushrooms, cream, butter, Parmesan cheese, truffle oil, sea salt and pepper. Let risotto stand on very low heat 5 minutes to allow flavors to blend. Sprinkle with parsley. Serve with additional Parmesan cheese, if desired.
NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories180Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol30mg10% |
Sodium340mg14% |
Potassium550mg16% |
Protein7g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate11g4% |
Dietary Fiber2g8% |
Sugars5g |
Vitamin A10% |
Vitamin C90% |
Calcium6% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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