Okay, so not to state the obvious, but risotto is made from rice and this is not rice. And I'll shoot from the hip and just tell you it doesn't taste like rice, it tastes like delicious. It's risotto-inspired, using my beloved cauliflower rice. And even though it's not starchy like risotto, it hits the right notes; creamy and savory and all things warm and comfy. Plus you know it's good when you can't stop eating it. The next day. Cold, from the pan. Just saying.
And a note to my clan, the cauliflower loathers: It doesn't taste like cauliflower. It's just yummy.
YIELD 4-6 servings
INGREDIENTS
4 to 8 eggs
4 cups uncooked cauliflower rice
2 cups peas
3 cups mushrooms, chopped
1 small onion, chopped
1 tablespoon minced garlic
1/2 cup white wine (I like something crisp and light)
1 to 2 tablespoons butter, ghee or coconut oil
1 1/2 cups cashew cream
1 to 1 1/2 teaspoons salt
1/2 to 1 teaspoon black pepper
1 teaspoon dried thyme
1/4 to 1/2 teaspoon cayenne pepper (optional)
INSTRUCTIONS
1. Heat skillet on medium and sauté onions, garlic and mushrooms in 1 tablespoon of your oil of choice for a few minutes, until onions begin to get tender
2. Stir in cauliflower rice, peas, salt, pepper, thyme and cayenne and allow to cook for a few minutes, adding more oil if needed
3. Pour in white wine to deglaze the pan and allow to reduce completely
4. Then stir in cashew cream thoroughly and break eggs right over top, keeping them whole to steam (The number of eggs you could use here really just depends on how many will fit in your skillet. If you want more than it holds, just fry them separately and add when serving, no biggie.)
5. Place a lid or baking sheet over skillet and allow to steam for 4-6 minutes, until whites are solid (If using a baking sheet, careful when lifting, it's hot and steamy)
