Mushroom Cauliflower Risotto
Sunbasket
serves 2
X
Ingredients
1 onion, finely chopped2 garlic cloves, minced
1 pckg baby bella mushrooms, half-mooned1 tbsp olive oil
1 head cauliflower1/2 lemon, juiced
5 sprigs mint, rough chopped1 tsp cholula
1/2 bag frozen peas1/4 cup white wine
2 tbsp ground basil1/4 cup water
Directions
Heat oil over medium heat, add onion and mushrooms and cook for 2-3 mins. Add cauliflower cut into 1/4" florets including the stems, and season with salt and pepper. Cook 6-8 mins and then add the white wine and cook 1-2 mins more until liquid is mostly evaporated. In a separate bowl mix ground basil, garlic, olive oil, lemon juice, cholula and a pinch of salt. Add frozen peas, pistou mixture and 1/4 cup water and cook another 2-3 mins. Remove from heat and stir in mint. Season with additional salt and pepper. Can serve with rice if desired.