Creamy Cauliflower Risotto

Creamy Cauliflower Risotto

By Chef Katie Mae
 
Makes six 1-cup servings | Ready in 80 minutes | Stores 5 days in fridge
 

INGREDIENTS

• 4 cups low-sodium vegetable broth
• ½ head cauliflower, chopped (about 12 oz)
• 1 tablespoon poultry seasoning
• ½ cup unsweetened, non-dairy milk
• ½ cup water
• 1 teaspoon stoneground or Dijon mustard
• 1 small yellow onion, diced
• 4 garlic cloves, minced (2 teaspoons garlic granules)
• 1 tablespoon tahini (sesame seed butter)
• 1½ cups uncooked short grain brown rice
• ¾ cup sun-dried tomatoes (oil-free), diced (about 1½ oz)
• ½ cup packed fresh basil
• 1 lemon, juiced
• ¼ cup pine nuts or slivered almonds (optional)

DIRECTIONS

1. In a medium pot, bring 4 cups of vegetable broth to a boil. Add cauliflower and poultry seasoning. Boil until the cauliflower is soft and then turn off the heat temporarily.
2. Scoop out the cauliflower and transfer to a blender. Add the plant-based milk, water, and stoneground mustard, and blend until creamy.
3. Place a high-sided sauté pan or medium pot over medium heat. Add the diced onion, and cover with a lid. Stir frequently to prevent it from burning. After a couple minutes, add the garlic and sauté for a couple more minutes.
4. Stir in the rice and tahini, stirring until the grain is coated with the tahini. Continue stirring the rice until the edges have turned translucent but the center is still opaque, around 5 to 10 minutes.
5. While the rice is toasting, bring the vegetable broth back up to a boil.
6. Once the rice is partly translucent, ladle the boiling vegetable broth over the rice. Cook for 20 minutes at a medium simmer. Stir frequently. Then add the cauliflower cream from the blender. Simmer for 40 more minutes, still stirring frequently. Begin tasting the rice after about 30 minutes to gauge how much longer it has to cook.
7. When the rice is al dente (when it still has a bit of chew) and the risotto is creamy and thick like porridge, stir in the sun-dried tomatoes. Let it simmer for a few more minutes to soften the tomatoes and then turn off the heat.
8. Stir in fresh basil and lemon juice, and top with pine nuts. Serve the risotto immediately. The longer it stands, the more the starches will set and you'll lose the creaminess.