Roasted Cauliflower & Mushroom Risotto
Scott made roasted cauliflower last week and I couldn't stop eating it hot off the baking sheet, which inspired this dish. Scott made the cauliflower and mushrooms (which brought back childhood mushroom memories from a favorite Italian restaurant in my hometown) and I made the risotto.
1.5 C Arborio Rice
4.5 C Chicken Stock
1/3 C diced yellow onion
5 TBS dry white wine
1 C parmesan cheese/grated
1 lb sauteed sliced/quartered mushrooms (seasoned with S&P, garlic or garlic powder optional)
1 head roasted cauliflower, cut up roasted with olive oil, S&P at 400 for 20 ish minutes, until golden.
butter and olive oil
Follow directions on the back of the arborio rice box for risotto as a rough guide. Add mushrooms and cauliflower (about 3/4 of cauliflower) to risotto, top with parm, an extra knob of butter, and EAT!