One-Pan Mushroom Cauliflower Risotto

🥘 Ingredients

• black pepper
  1 pinch
• butter
  2 tbsp
• button mushrooms
  8 oz
• cauliflower rice
  10 oz
• cream cheese
  4 oz
• dried thyme
  ½ tsp
• garlic
  2 cloves
• mushroom stock concentrate
  1 packet
• olive oil
  1 tbsp
• parmesan cheese
  ¼ cup
• salt
  1 tsp
• scallions
  3 units
• sour cream
  2 tbsp
• truffle seasoning
  1 tsp
• water
  ½ cup

🍳 Cookware

• medium bowl
• large pan
• small bowl

1. 

   1

   truffle seasoning parmesan cheese sour cream cream cheese dried thyme garlic cauliflower rice mushroom stock concentrate scallions button mushrooms black pepper salt butter olive oil water

   truffle seasoning: 1 tsp, parmesan cheese: ¼ cup, sour cream: 2 tbsp, cream cheese: 4 oz, dried thyme: ½ tsp, garlic: 2 cloves, cauliflower rice: 10 oz, mushroom stock concentrate: 1 packet, scallions: 3 units, button mushrooms: 8 oz, black pepper: 1 pinch, salt: 1 tsp, butter: 2 tbsp, olive oil: 1 tbsp, water: ½ cup
2. 

   2

   Wash and dry produce. Thinly slice button mushrooms. Slice scallions, separating whites from greens, and mince whites. Mince garlic.
3. 

   3

   Place cauliflower rice in a medium bowl . Season with 1 tsp salt. Cover with plastic wrap, poke holes, and microwave until tender ⏱️ 5 minutes . Carefully uncover and set aside.
4. 

   4

   Heat olive oil in a large pan over medium heat. Add mushrooms and ½ tsp dried thyme. Cook, stirring occasionally, until browned and tender ⏱️ 6 minutes . Season with salt, black pepper, and a pinch of truffle seasoning.
5. 5

   Remove pan from heat. Reserve half the mushrooms in a small bowl ; leave the rest in the pan. Cover bowl to keep warm.
6. 6

   Heat a drizzle of oil in the pan with remaining mushrooms over medium-high heat. Add scallion whites, garlic, cauliflower rice, and a pinch of salt. Cook, stirring, until fragrant ⏱️ 1 minutes .
7. 7

   Add mushroom stock concentrate and ½ cup water. Cook, stirring, until liquid is mostly absorbed ⏱️ 2 minutes .
8. 8

   Reduce heat to low. Stir in cream cheese, sour cream, 2 tbsp butter, and remaining truffle seasoning.
9. 9

   Stir in parmesan cheese; season with salt and pepper. If too thick, add a splash of water. For extra richness, stir in 1 tbsp butter.
10. 10

    Divide between bowls. Top with reserved mushrooms and scallion greens. Serve.