Leek And Mushroom Cauliflower Risotto

1. 1

   Cut cauliflower into florets and put into a food processor. Pulse until cauliflower resembles rice.

2. 2

   Cut each leek in half lengthwise, then cut into 1/4-inch pieces.

3. 3

   Add 2 tablespoons butter, leeks and some salt to a skillet and saute over medium for 5 minutes. Add mushrooms to skillet and saute for 5 minutes more or until soft. Remove veggies from pan.

4. 4

   Add cauliflower, remaining 2 tablespoons butter, and salt to skillet over medium heat. Stir and cover with a lid. Let cook until soft, about 8 minutes, stirring occasionally.

5. 5

   Stir Parmesan, broth, and cream into cauliflower, add sauteed veggies and stir to combine. Season to taste!

* Per serving · 4 servings · Values may vary.

No additional tips available.