Cauliflower, Butternut Squash, and Shiitake Risotto

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This is a grain free delicious substitute risotto recipe. It is easy to make and very nutritious. Shiitake mushrooms add a magnificent aroma to it.

Cauliflower, Butternut Squash, and Shiitake Risotto


  • 3 cups cubed peeled butternut squash
  • 3 tablespoons olive oil
  • 2 cups thinly sliced shiitake mushroom caps
  • 1/3 cup finely chopped red onion
  • 1 cup uncooked coarsely chopped cauliflower
  • 2 garlic cloves, chopped
  • 2/3 cup white wine
  • 3 1/2 cups vegetable broth
  • 4 ounces grated Parmesan cheese
  • fresh thyme leaves
  • sea salt, pepper to taste


  1. Heat 1 tablespoon oil in a large frying pan oven over medium heat. Saute the onions and butternut squash until they start to brown. Add the mushrooms and garlic; cover and saute for 15 more minutes on low heat.
  2. Add the coarsely chopped cauliflower and cook for a few minutes uncovered. Add the wine and cook until absorbed.
  3. Add broth, salt, pepper and bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until cauliflower is tender and liquid is almost absorbed. Remove from heat; stirring in cheese until it melts. Stir in thyme. Serve immediately.

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