Cozy Cauliflower Mushroom Risotto

Cauliflower Mushroom Risotto with Red Wine Infusion

Today, I’m sharing a dish that always reminds me of cozy evenings spent at home with a glass of wine. This cauliflower mushroom risotto with a red wine infusion is a unique twist on a classic comfort food. The combination of earthy mushrooms and flavorful wine in a creamy cauliflower base creates a dish that is both comforting and sophisticated.

Ingredients

• 1 medium head cauliflower, cut into florets
• 200g mixed mushrooms, sliced
• 1/2 cup red wine
• 2 cups vegetable broth
• 2 tbsp butter
• 1 onion, diced
• 2 cloves of garlic, minced
• 1/2 cup grated parmesan cheese
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste

Kitchen Tools

• chef’s knife
• cutting board
• saucepan
• wooden spoon
• grater

Preparation

Start by heating the butter in a saucepan over medium heat. Add the diced onion and minced garlic, cooking until softened. Add the cauliflower florets, mushrooms, and thyme, stirring well to combine. Pour in the red wine and cook until it has reduced by half.

Once the wine is reduced, begin adding the vegetable broth gradually, stirring regularly until the cauliflower is tender and the mixture is creamy. This should take approximately 20 minutes. Finish by stirring in the grated parmesan cheese and seasoning with salt and pepper to taste.

Tips and Serving

For an extra depth of flavor, roast the cauliflower before adding it to the risotto. The caramelized notes will enhance the overall taste of the dish. Serve hot, garnished with a sprinkle of fresh thyme and an extra grating of parmesan.

This recipe yields approximately 800g of cauliflower mushroom risotto, with 4 servings at 200g each. Each serving is approximately 280 calories.

I encourage you to experiment with this recipe, adding your own favorite ingredients to make it your own. Enjoy this savory and elegant dish with a nice glass of red wine for a truly memorable culinary experience!