I don’t think I was ever a big rice person. Therefore, when I cut out most grains, rice was not one of those foods I craved.
Except when it came to risotto. I mean, come on, even the word “risotto” is fun to say (risotto, risotto, risotto… try saying that 10 times fast!)
Once at a restaurant, I had a goat cheese and mushroom risotto that was AMAZING. Like, is-it-possible-that-can-marry-this??? good. So, I’ve recently tired to recreate this with a cauliflower rice version. And voila! Love is in the air again!
Mushroom and Goat Cheese “Risotto” (Grain-Free)
1 tbsp ghee (or butter)
1/2 onion, chopped
2 tbsp minced garlic
1 tbsp dried thyme
1 large portobello mushroom, chopped into small pieces
3 cups raw cauliflower rice
1/4 cup plain, whole milk yogurt
1/4 cup unsweetened almond milk
3 tbsp goat cheese
salt and pepper, to taste
Heat ghee in a pot and add in onions, garlic, and thyme. Sauté for 5 minutes. Add in mushrooms and continue cooking for 8 minutes. Stir in cauliflower and cook for 5 minutes. While waiting, add yogurt and milk to a small bowl and whisk together. Add yogurt mixture to the pot. Bring risotto to a boil for 1 minute and then turn to a simmer and cook for 10 minutes. Stir in goat cheese until melted. Add in salt and pepper and serve.