Creamy Risotto With Cauliflower Broccoli And Mushrooms
I’m thrilled to share with you one of my all-time favorite comfort food recipes: Creamy Risotto with Cauliflower, Broccoli, and Mushrooms infused with fragrant rosemary, thyme, and savory cheese.
This dish is a delightful blend of creamy Arborio rice cooked to perfection with tender cauliflower florets, vibrant broccoli pieces, and earthy mushrooms. It’s a celebration of flavors and textures that will warm your heart, satisfy your taste buds, and warm your heart.
Risotto is an excellent side dish that can serve as a delicious light lunch or dinner. Using fresh, organic, high-quality ingredients elevates this dish to a creamy, fragrant delight perfect for any occasion. Today, I’m excited to share one of my household’s favorite cheeses, Bulgarian sheep cheese called Kashkaval, aged over 90 days, which adds a unique depth of flavor to this dish. However, fear not if you don’t have this specific cheese on hand; any firm ripened cheese will work beautifully in its place. As you follow along, you’ll discover the secrets to achieving that creamy risotto consistency and balancing herbs and cheese for a great taste sensation. Happy Cooking!
Creamy Risotto With Cauliflower Broccoli And Mushrooms
Ingredients
- 1 quart low-sodium vegetable broth
- 3 tbsp olive oil extra virgin
- 1/2 cup Arborio rice (any Asian so-called ‘table rice’ or sushi rice is also good)
- 1 onion, finely chopped
- 4 cloves garlic, minced or smashed
- 1 cup fresh or frozen broccoli florets
- 1 cup fresh or frozen cauliflower florets
- 1 cup Bella mushrooms sliced
- 1/2 cup freshly grated Bulgarian Kashkaval cheese (or any firm ripened cheese)
- 1/2 cup grated parmesan
- 2-3 sprigs fresh thyme leaves, removed from stems
- 1 tsp finely chopped fresh rosemary leaves
- 1/4 cup freshly squeezed lemon juice or white wine
- Salt and freshly ground black pepper to taste
- 10-12 fresh strawberries cut in half for serving optional
- 1 Serrano pepper slices – for serving optional
- 4 fresh rosemary sprigs and leaves for garnish optional
Instructions
- Prepare the ingredients.
- In a large skillet, heat one tablespoon of oil. Add onions and mushrooms and cook for 5 minutes or until mushrooms and onions are translucent and soft. Add garlic, cauliflower, and broccoli and stir gently for 3-4 minutes. Add salt and pepper, turn off the heat, cover with a lid, and set aside.
- In a separate pot, heat vegetable broth and keep it warm.In a deep skillet, heat the remaining two tablespoons of oil and add the rice, stirring vigorously. Add lemon juice or wine when the rice starts to smell toasty and turns opaque (about 2 minutes). Cook, stirring, until the liquid is almost completely absorbed.
- Now is the time to add a ladle of warm broth. When the rice absorbs it, add another ladle of broth and keep adding it as soon as it absorbs it. Stir often and make sure that rice is not overcooked but creamy. The cooking time will take about 10 minutes.
- Add the vegetable mixture back into the rice and stir gently.
- Stir in the cheese. Serve warm with fresh strawberries. Garnish with rosemary and thinly sliced Serrano.Your creamy risotto is done. Enjoy!