Cauli-powered Risotto

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Cauli-powered Risotto

Author: Riley Shaia

Ingredients

Risotto

• 7-8- Cups Vegetable Broth
• 1 large bundle of asparagus, chopped into 1 inch sections
• 2 medium red bell peppers, thinly sliced
• 4 carrots, peeled and sliced
• 1 cups Arborio rice
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2cup dry white wine
• 1/2 cup vegan parmesan cheese

Cheese Sauce

• 4 heaping cups cauliflower
• 1 tbsp minced garlic
• 1/2 cup unflavored plant milk
• 1/4 cup nutritional yeast
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/2 tsp pepper

Instructions

1. In a medium saucepan, heat the vegetable broth over medium heat. Once simmering reduce heat to low and keep warm.
2. In the meantime, heat a large pan over medium heat. Add a bit of water to the pan. Add peppers, asparagus, and carrots. Season with salt and pepper and saute 3-4 minutes or until tender.
3. Remove the vegetables from the pan and set aside. In the same pan add garlic and rice cooking 1 minute stirring occasionally. Add the white wine and stir gently cooking 1-2 minutes until the liquid is absorbed.
4. Using a ladle, add warmed vegetable broth 1/2 cup at time, stirring almost constantly. The temperature should be medium and a slight simmer should be maintained at all times. Continue to cook until the rice is "al dente" (cooked through but not mushy.
5. Remove from the heat and season with salt and pepper, add the parmesan cheese and the cooked vegetables.
6. While the rice is cooking, steam the cauliflower in the microwave or the stovetop until tender.
7. Place the steamed cauliflower and the rest of the cheese sauce ingredients in the blender and blend until smooth.
8. Once the rice is done and removed from the heat, add the cheese sauce. Season with additional salt and pepper to taste.