Oven Roasted Vegan Keto Risotto

This recipe is super easy to make, it’s a one pot wonder so very little cleaning up required. It is also vegan, keto, low cal and low carb and most of all it is packed with delicious flavours. Inspired by a Hugh Fearnley Whittingstal recipe, I’ve made it my own and have swapped out rice for cauliflower. Light as this meal may be it is wholesome so you’ll be left satisfied. The recipe serves 4 but it will last in the fridge for up to three days so it is just as tasty when reheated on a hot pan and have all to yourself.

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I used my Kenwood Food Processor to slice the mushrooms and create the cauliflower rice. My Kenwood machine makes light of these tasks and is the most used machine in my kitchen.

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What you’ll need: (serves 4)

  • 5 large banana shallots or 300g
  • 2Tbls sunflower oil
  • 3 to 4 sprigs of thyme, leaves only
  • 400g chestnut mushrooms
  • 600g cauliflower, cut into medium sized florets
  • 3 cloves of garlic, grated
  • 1Tbls balsamic vinegar
  • 350ml of veg stock
  • Salt and pepper to taste

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Method:

  1. Preheat the oven to 180°C. Top and tail the shallots and cut into quarters, length ways. Then cut across the segments into halves, giving you 8 pieces. Add the oil to an oven tray followed by the shallot pieces and toss them well making sure they are coated in the oil. Season with salt and pepper and place the tray in the oven and bake for 30 minutes, turning once or twice.
  2. Attach the thick slice blade to your Kenwood food processor, the lid and place the mushrooms into the funnel on their side. Switch to number 1 to slice mushrooms. Repeat until all of the mushrooms have been sliced. Set aside.
  3. Once the mushrooms have been removed from the processor flip the blade to reveal the thick grater blade. Fill the funnel with cauliflower florets and turn to number 1 to grate the cauliflower. Repeat until all of the cauliflower has been grated. This creates a rice-like texture. Set aside.
  4. After 30 minutes remove the baking tray with the shallots from the oven, add the garlic, balsamic vinegar and mushrooms. Toss well making sure to coat the mushrooms in all of the juices from the tray. Return to the oven for 15 minutes, turning once.
  5. Once the mushrooms have cooked remove the tray from the oven again. Add the cauliflower rice to the tray and stir very well, coating it in all of the delicious flavours from the tray. At this stage the onions and mushrooms will have caramelised so the tray will be packed with flavour. Add the stock and stir again. Return to the oven and cook for about 15 minutes, until the cauliflower has softened and browned a little.

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Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them.

Tanya x

 

 

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