One-Pan Mushroom Cauliflower Risotto

🥘 Ingredients

• Parmesan cheese
  ½ cup
• black pepper
• button mushrooms
  1 lb
• cauliflower rice
  48 oz
• cream cheese
  1/2 c
• dried thyme
  1 tsp
• garlic
  2 clove
• mushroom stock concentrate
  4 unit
• salt
• scallions
  2 unit
• sour cream
  4 tbsp
• truffle seasoning
  4 g

🍳 Cookware

• medium bowl
• large pan
• small bowl

1. 

   1

   Wash and dry all produce (except cauliflower rice ). Trim and thinly slice button mushrooms . Trim and thinly slice scallions , separating whites from greens; mince whites. Peel and mince or grate garlic .

   cauliflower rice: 24 oz, button mushrooms: 1 lb, scallions: 2 unit, garlic: 2 clove
2. 

   2

   Place cauliflower rice in a medium bowl . Season with 1 tsp salt (or 2 tsp for 4). Cover with plastic wrap and poke a few holes. Microwave until tender, ⏱️ 5 minutes . Carefully uncover (watch for steam); set aside. Meanwhile, heat a large drizzle of oil in a large pan over medium heat. Add the sliced mushrooms and season with ½ tsp of dried thyme . Spread into an even layer; cook, stirring occasionally, until browned and tender, ⏱️ 7 minutes (6-8 total). Season with salt, pepper, and a pinch of truffle seasoning (you'll use the rest later). Remove pan from heat. Reserve half the mushrooms in a small bowl , leaving the rest in pan. Cover bowl with plastic wrap to keep warm.

   cauliflower rice: 24 oz, salt, dried thyme: 1 tsp, truffle seasoning: 4 g
3. 

   3

   Heat a drizzle of oil in the pan with remaining mushrooms over medium-high heat. Add scallion whites, garlic, cauliflower rice, and a big pinch of salt ; cook, stirring, until fragrant, ⏱️ 1 minutes - ⏱️ 2 minutes . Add mushroom stock concentrate and ½ cup water. Cook, stirring, until water has mostly absorbed, ⏱️ 2 minutes - ⏱️ 3 minutes . Reduce heat to low. Stir in cream cheese , sour cream , 2 TBSP butter, and remaining truffle zest to taste. Stir in Parmesan cheese ; season with black pepper and salt. TIP: If the "rice-otto" is too thick, add a splash of water; for an extra-rich experience, stir in an additional 1 TBSP butter.

   salt, mushroom stock concentrate: 4 unit, cream cheese: 1/2 c, sour cream: 4 tbsp, Parmesan cheese: ½ cup, black pepper
4. 

   4

   Divide the cauliflower "rice-otto" between bowls. Top with reserved mushrooms and scallion greens. Serve.