Cauliflower and Mushroom Risotto

Clean the cauliflower, wash and divide into florets.

Clean mushrooms and cut into quarters or eighths depending on size.

Peel and finely chop onion and garlic.

Wash the parsley, dab dry, pluck the leaves from the stems and chop coarsely.

Heat Cremefine sauce and vegetable stock in a pot, season with balsamic vinegar.

Heat 2 tablespoons olive oil in a pot, sauté onion over medium heat, add rice and stir-fry until translucent. Pour wine over it and let it boil away. Add the cauliflower, pour the warmed cremefine, stock sauce over it and simmer for about 20 minutes with the lid on, stirring a few times. The rice should still have bite.

In the meantime, heat the remaining olive oil in a frying pan. Sauté mushrooms for about 5 minutes, add garlic and thyme and cook briefly.

Then carefully fold the Parmesan cheese and mushrooms into the risotto, spread on plates and serve sprinkled with parsley.

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