Mushroom Risotto with Cauliflower Rice

Ingredients

• 1/4 cup (10 g) dried porcini (or shiitake) mushrooms
• 2 1/2 cups (268 g) riced cauliflower
• 2 tsp (10 ml) olive oil
• 3 cups (210 g) cremini mushrooms, thickly sliced
• 2 garlic cloves, minced
• 2 tbsp (30 ml) dry white wine
• 1 tsp (1 g) fresh thyme leaves
• a pinch of fine sea salt and black pepper
• 1/2 cup (113 g) low-fat cottage cheese, 1%
• 3 tbsp (19 g) grated Parmesan

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Method

1. Cover the porcini with 3/4 cup just-boiled water and let it soak 15 minutes; that liquid is the stock. Strain it, keeping the liquid, and chop the porcini.
2. Toast the cauliflower rice in a dry 10-inch (25cm) skillet over medium-high heat for 4 minutes and tip it out. Add the oil and brown the fresh mushrooms for 5 minutes, until deep golden; set the best slices aside. Add the garlic, the wine and most of the thyme leaves for 1 minute.
3. Return the cauliflower with the porcini, salt and pepper and add the soaking liquid a little at a time over 6 minutes, until creamy. Off the heat, beat in the cottage cheese and most of the Parmesan. Top with the golden mushrooms, the rest of the Parmesan and thyme.