Cauliflower and rice risotto with mushrooms

I had some cauliflower and mushrooms to use up, so I decided to make risotto with these. This recipe as such is nothing new, if you require further directions, see today's inspiration or another recipe I tried a few weeks back.

 

Ingredients, serves 2:

2 tbsp butter and olive oil
1 onion, chopped
1 clove of garlic, crushed
1 tsp dried rosemary
200 g cauliflower, processed to "rice" in a food processor
100 g risotto-rice
3/4 L vegetable stock
15 ml (1 tbsp) white wine vinegar
200 g mushrooms, cut into pieces

 

Directions

• Heat vegetable stock on a ring, to keep it warm.

• Melt butter and oil and fry onion over low heat for a few minutes until translucent and soft.
• Add garlic, salt, peper and rosemary and fry for a minute.
• Add rice and cauliflower and stir until coated.
• Increase heat, add a ladle of stock and keep stirring until absorbed
• At this point you may want to cook the mushrooms in a non-stick frying pan, I find that I don't need oil as the lovely mushroom juices can manage well on their own. It takes about 15 minutes for them to become soft, at which point they also ooze liquid. Remember to stir, to avoid sticking.
• Continue adding a ladle of stock at a time, stirring until the rice is almost aldente.
• Add white wine vinegar, season to salt and pepper.
• You may want to add cheese, when I do i just tend to add Emmental.

Serve with the cooked mushrooms on top, or mix them in.