150 g mushrooms
150 g herb mushrooms
1 white onion
1 red onion
2 garlic cloves
300 g cauliflower rice
300 ml warm broth
2 tablespoons coconut milk
2 stalks of parsley
Peel the onions and garlic, cut them into small cubes and sauté them slowly in a pan with a little olive oil. In the meantime, clean the mushrooms and cut them into quarters or strips. Add to the onion garlic mixture in the pan. Sauté together.
Add the cauliflower rice and pour some vegetable stock.
Let this simmer slowly, once the cauliflower and mushrooms have absorbed the broth, add more.
Finally, stir in the coconut milk, let it soak in briefly and season to taste with salt and pepper. Pull the parsley from the stems, cut into strips and garnish the risotto with it.
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