Cauliflower Risotto with Garlic Mushrooms & Cashew Cream

Steps

1. Make stock & prep risotto. Combine risotto aromatics with 6 cups of water in a pot and bring to the boil on high heat. Once boiling turn off heat, cover and keep warm. Prep onion and garlic.
2. Cook risotto. Heat oil and butter in a large pot on medium-high heat. Add onion, garlic and cauliflower and cook for about 3 minutes, until soft. Add rice and 1 tsp salt and stir to coat rice. Reduce heat to medium and start adding stock, about half a cup at a time, adding more stock after it has absorbed. Stir risotto often and continue this for 15-20 minutes, until rice is tender.
3. Once rice is tender and stock has reduced, remove from heat and stir through cashew cream and baby kale. Season with salt and pepper to taste.
4. Cook mushrooms. While risotto cooks, prep and cook mushrooms and garlic. Heat butter and oil in a fry-pan on high heat. Add mushrooms and garlic and cook for about 4 minutes, until tender. Season with salt and pepper. Remove from heat and set aside for serving.
5. Serve. Risotto topped with garlic mushrooms, Parmesan cheese, pumpkin seeds and basil.