I was a bit skeptical about this one…but, it came together really fast, and had great flavors. I had some leftover cooked bacon that I garnished it with, and I mean, who doesn’t love bacon?! The white truffle oil is optional, my children definitely don’t appreciate it’s cost, but, it was amazing and decadent with it…but, still delicious without it.
I used a mixture of mushrooms, so, just pick your favorites and go to town!
Creamy risotto that's AIP? Yup, we just did that. If you get the store bought cauliflower rice, this comes together pretty fast and easy. I added the white truffle oil to mine, but, didn't put it on my kids' servings (they absolutely don't appreciate the taste and cost of genuine white truffle oil).
- 3 tbsp bacon fat or other oil of choice
- 16 oz mushrooms, rinsed and sliced I used a mix of crimini, portebello and shiitake
- 2 leeks, thinly sliced
- 2 zucchini, thinly sliced
- 1 tbsp fresh minced garlic
- 1 tsp garlic powder
- 1 tsp oregano, dried
- 1 tsp dried thyme
- 1/2 tsp dried basil
- 2 tsp salt
- 1 1/3 cup coconut cream
- 2/3 cup chicken stock
- 6-7 cups cauliflower rice
- 2 tbsp arrowroot starch
- 2 tbsp fresh parsley, chopped optional, for garnish
- 4 slices bacon, cooked and chopped also, optional, as a garnish
Warm oil of choice to a large pan (like a soup pot) on medium heat.
Once warm, add leeks, mushrooms, zucchini, spices, garlic and salt and saute until veggies are soft.
Then, stir in coconut milk, broth and cauliflower rice and saute all together until heated all the way thru. Add arrowroot starch and stir, let simmer for a few minutes, sauce will thicken.
Garnish with optional parsley and chopped bacon, drizzle with white truffle oil.