Cauliflower / Peas / Sun-dried Tomatoes / Shiitake Mushrooms Recipe

Directions

1. 1

   Prepare the Broth

   In a pot, heat the vegetable broth over low heat to keep it warm throughout the cooking process.

2. 2

   Sauté Vegetables

   In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent.

3. 3

   Cook Mushrooms

   Add the sliced shiitake mushrooms to the skillet and cook until they are tender, about 5 minutes.

4. 4

   Add Cauliflower and Rice

   Stir in the chopped cauliflower and arborio rice, cooking for 2-3 minutes until the rice is slightly translucent.

5. 5

   Add Broth Gradually

   Pour in a ladle of warm vegetable broth, stirring constantly until the liquid is absorbed. Continue adding broth, one ladle at a time, allowing each addition to be absorbed before adding the next.

6. 6

   Stir in Peas and Sun-dried Tomatoes

   After about 15 minutes, when the rice is nearly al dente, add the green peas and sun-dried tomatoes, stirring well to combine.

7. 7

   Finish with Cheese and Seasoning

   Once the rice is creamy and cooked to your liking, stir in the grated Parmesan cheese, and season with salt and black pepper to taste.

8. 8

   Serve

   Remove the risotto from heat, garnish with fresh parsley, and serve immediately.