The Pioneer Woman Tasty Kitchen
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Leek and Mushroom Cauliflower Risotto

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Level: Easy

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Description

I actually had someone ask me if I was tired of eating cauliflower—and I’m not! = I freaking love this stuff because it is so versatile! =I cannot wait to utilize this amazing veggie more.

Ingredients

  • 1 head Cauliflower
  • 2  Leeks, Cleaned And Tough Green Part Trimmed
  • 4 Tablespoons Butter, Divided
  • 8 ounces, weight Baby Bella Mushrooms, Sliced
  • 1 cup Shredded Parmesan Cheese
  • ½ cups Chicken Broth
  • ¼ cups Heavy Cream
  • Salt And Pepper, to taste

Preparation

Cut cauliflower into florets and put into a food processor. Pulse until cauliflower resembles rice.

Cut each leek in half lengthwise, then cut into 1/4-inch pieces.

Add 2 tablespoons butter, leeks and some salt to a skillet and sauté over medium for 5 minutes. Add mushrooms to skillet and sauté for 5 minutes more or until soft. Remove veggies from pan.

Add cauliflower, remaining 2 tablespoons butter, and salt to skillet over medium heat. Stir and cover with a lid. Let cook until soft, about 8 minutes, stirring occasionally.

Stir Parmesan, broth, and cream into cauliflower, add sautéed veggies and stir to combine. Season to taste!

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