Mushroom Risotto with Creamy Cauliflower & Broccoli
Mushroom risotto made even dreamier with hints of thyme and rosemary, plus a side of creamy, garlicky broccoli and cauliflower.
Mushroom Risotto
Ingredients
1 cup jasmine rice
2 cups water
125g salted butter (or vegan butter substitute)
1/8 cup olive oil
2 bay leaves
1 medium-sized white onion, chopped
1 tsp fresh garlic, minced
2 cups of mixed mushrooms, chopped (I used white button & giant brown mushrooms)
A 4cm sprig of fresh rosemary
A 4cm sprig of fresh thyme
1L vegetable stock (any veg stock powder that can be made up to 1L by mixing with water)
Freshly ground sea salt to taste
Freshly ground black pepper to taste
Method
Soak jasmine rice in water.
To a large pot, on medium heat, add butter and olive oil.
When oil is hot, add bay leaves and onion.
Fry till onions are translucent and then add garlic.
Add mixed mushrooms, rosemary and thyme and toss.
Once mushrooms are cooked, drain rice, rinse and add it to the mushrooms.
Add 1L vegetable stock. You can use any vegetable stock powder that can be made up to 1L by mixing with water. Simmer on medium heat.
Once rice is almost cooked, add salt and black pepper to taste. Note that the stock powder may already have salt, so taste before adding.
Total cooking time should be approximately 30min. Serve hot.
Creamy Cauliflower & Broccoli
Ingredients
2 Tbsp salted butter (or vegan butter substitute)
2 Tbsp olive oil
1 tsp fresh garlic, minced
3 cups mixed cauliflower & broccoli florets
Herbal salt to taste
White pepper to taste
100ml coconut cream
Method
To a frying pan on medium heat, add butter and olive oil.
Add garlic and sauté for about 30 seconds.
Add mixed cauliflower and broccoli florets, herbal salt and white pepper.
Toss and then cover with a lid. Lower the heat.
After 5 minutes the veggies should have steamed.
Add 100ml coconut cream. Switch off heat and close the lid.
Rest for another 5 minutes. Serve with risotto.