Vegetarian Cauliflower Risotto

Step 1

In a large pan, add 1 tablespoon olive oil and heat over medium-high heat.

Step 2

Add mushrooms and cook until tender. Transfer to a plate and reserve.

Step 3

Add 1 tablespoon olive oil. Add the onion and garlic, and cook until they are soft and translucent (approx 2 to 3 minutes) Reduce the heat to medium.

Step 4

Add the cauliflower and stir thoroughly to make sure it is coated with the olive oil and onions. Cook the cauliflower for an additional 1 to 2 minutes. Deglaze the pan with the white wine, stirring and scraping the pan until the wine has evaporated, about 2 minutes.

Step 5

Add the asparagus, zucchini and peas, stir to combine. Turn heat up to medium-high.

Step 6

Add the broth and milk, frequently stir so the vegetable cook and the liquid begins to evaporate. Cook for about 6 to 8 minutes, until the cauliflower is tender and just a small amount of the liquid is left on the bottom of the pan.

Step 7

Turn off heat and add cheese, 1/2 teaspoon salt and ¼ teaspoon black pepper. Add cooked mushrooms and lemon zest, stir to combine.

Step 8

Add salt and pepper to taste. Serve and garnish with parsley, basil and cheese on top.