Creamy Risotto with Cauliflower and Mushrooms
Main Course
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Cook Time
1 h
Servings
4
Difficulty
Medium
Prep Time
30 Min
This Thermomix® recipe for Creamy Risotto with Cauliflower and Mushrooms is ready in 1 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This creamy risotto with cauliflower and mushrooms is an absolute highlight for autumn! I love how the slightly nutty flavor of the cauliflower harmonizes perfectly with the earthy aromas of the mushrooms. This dish is not only incredibly delicious, but also a great way to enjoy seasonal vegetables in a savory dish. It is ideal for a cozy dinner at home and can be prepared wonderfully. A dash of white wine adds a special touch. If you like, you can sprinkle roasted hazelnuts over it - simply delicious!
Ingredients (12 ingredients)
-
50 g Parmesan grated
-
1000 g Cauliflower
-
250 g Brown mushrooms
-
1 piece Onion(s)
-
1 clove Clove(s) of garlic
-
1 bunch Parsley smooth
-
250 ml Cream fine for cooking, 7% fat, or cream
-
750 ml Vegetable broth
-
3 tbsp Oil or frying fat
-
1 tsp Thyme dried
-
250 g Risotto
-
150 ml White wine
Preparation (10 steps)
Grate Parmesan
Put 50 g Parmesan in pieces into the mixing bowl and grate for 10 sec./speed 10. Transfer and set aside.
Prepare cauliflower
Clean, wash and divide 1 large cauliflower (approx. 1000 g) into florets. Set aside.
Prepare mushrooms
Clean 250 g brown mushrooms and quarter or eighth, depending on their size. Set aside.
Chop onion and garlic
Peel 1 onion and 1 clove of garlic, put them in the mixing bowl and chop for 3 sec./speed 5. Use the spatula to push down from the edge.
Sauté onion and garlic
Add 3 tbsp oil and sauté for 3 min./120°C/speed 1.
Sauté risotto
Add 250 g risotto and sauté for 3 min./120°C/speed 1 without the measuring cup.
Deglaze with wine
Add 150 ml white wine and let it reduce for 1 min./100°C/speed 1 without the measuring cup.
Add cauliflower and broth
Add cauliflower florets, 750 ml vegetable broth and 250 ml cooking cream (7% fat) or cream and simmer for 20 min./100°C/reverse rotation speed 1 with the measuring cup.
Fry mushrooms
Meanwhile, heat the remaining oil in a pan. Fry the mushrooms in it for about 5 minutes. Add 1 tsp dried thyme and cook briefly.
Finish and Serve
Fold the mushrooms and grated Parmesan into the risotto. Wash 1 bunch of smooth parsley, pat dry, pluck the leaves from the stems, chop coarsely and sprinkle over the risotto. Serve immediately.
Finished cooking? Great! 🎉
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Created by
Marie Moretti
3
Rezepte
0
Kochbücher
Allergens
- Milk
- Nuts
- Sulphur dioxide and Sulphites
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