Truffle, Cauliflower & Mushroom Risotto

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Chop the mushroom, shallots and garlic

Step 2

Add the shallots and mushroom to a pan and sauté until soft

Step 3

Once soft add the garlic and sauté for another minute or so

Step 4

Add the white wine

Step 5

Mix the chicken stock cube with 500ml of hot water and dissolve

Step 6

Add the risotto rice to the pan with shallots and mushroom, gradually start adding the 500ml of chicken stock/water

Step 7

Let the risotto rice cook for 15-20 minutes until soft (add more water if required)

Step 8

While the rice is cooking, chop up the cauliflower to a rice like consistency (or use a blender/hand held mixer/ grater).

Step 9

Blend the drained cannellini beans, add a splash of water to make this easier, then set this aside for later

Step 10

I’m a separate pan, cook the cauliflower for a few minutes and set aside

Step 11

Once the risotto rice is cooked, add the truffle oil and truffle paste

Step 12

And the cauliflower and beans and mix well

Step 13

Add more water/chicken stock if needed, salt and pepper to taste, add more truffle if you want a stronger truffle taste

Step 14

Serve the risotto and grate some cheese on top