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1
In a blender (or food processor) add 1 cup of the cauliflower florets and process for about 15 seconds or until the cauliflower is the consistency of rice.
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2
Transfer to a large bowl and repeat until the remaining cauliflower is processed.
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3
Its important to work in small batches when making the cauliflower rice to get even rice size pieces.
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4
Add beans and broth into the blender and puree until smooth (30 seconds to 1 minute).
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5
Add olive oil to a large saucepan (with tight fitting lid) and heat on medium-low.
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6
Add mushrooms and onions.
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7
Stirring frequently, cook until onions are soft and mushrooms are lightly browned (about 7-8 minutes).
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8
Add garlic, salt and pepper and continue to cook for an additional minute.
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9
Add lemon juice and increase heat to medium-high.
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10
Continue cooking and stirring until almost all the liquid has evaporated.
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11
Add bean puree into the pan with the mushrooms and bring to a simmer.
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12
Stir in the cauliflower rice.
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13
Reduce heat to medium, cover the pan and cook, stirring occasionally, until cauliflower is tender (8-10 minutes).
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14
Uncover the pan and reduce heat to low.
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15
Add the cheese and stir until combined.
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16
Turn off the heat and stir in parsley.
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17
Divide risotto among serving bowls and drizzle with truffle oil .
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18
Top with additional cheese and parsley if desired.
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19
Recipe adapted from Clean Eating Magazine October 2014.
