Mushroom and Goat Cheese “Risotto” (Grain-Free)

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)

Ingredients:

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

Directions:

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.

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Leek and Acorn Squash Risotto

And another thing to add to the list of what makes Fall so awesome- squash. Yum, yum, yum! Squash soup, stuffed squash (try saying that 10 times fast) and squash fries. And now this Leek and Acorn Squash Risotto. The taste of Fall- quite literally- I added a lot of cinnamon and nutmeg to mine and my house ended up smelling very much like cinnamon sticks and pumpkin pie 🙂   

Leek and Acorn Squash Risotto 

Ingredients:

1 acorn squash

4 cups chicken broth

1 tbsp olive oil

1 large leek, chopped

2 garlic cloves

1 cup uncooked rice

1/4 cup white wine

paprika to taste

nutmeg to taste

cinnamon to taste

salt and pepper to taste

Directions:

Cut squash in half and remove seeds. Place halves downward on a baking sheet covered with aluminum foil. Roast at 400 degrees for 40 minutes. Let cool. Remove the squash’s peel and mash the pulp (it’s ok if it’s a bit chunky).

Heat oil in a pot. Add leek and garlic and sauté for 5 minutes. Add rice and sauté for 1 minute. Stir in wine and enough chicken broth until rice is covered. Cover with a lid and let the liquid absorb before adding in more chicken broth.Continue with this for the amount of time required to cook your rice. Stir in squash pulp. If needed, add in chicken broth until the desired consistency is reached. Add paprika, nutmeg, cinnamon, and salt and pepper. (I didn’t measure the amount of cinnamon and nutmeg I used, but the risotto had a nice nutmeg-y flavor when it was finished).