Fat Free Vegan Risotto

Step 1

Preheat the oven to 355ºF or 180ºC.

Step 2

Cook the rice according to package directions. Use vegetable broth instead of water for a more intense flavor.

Step 3

Line a baking tray with some parchment paper. Slice the mushrooms, place them onto the baking tray and bake them for about 15 or 20 minutes or until golden brown.

Step 4

Cook the cauliflower and the milk in a saucepan or a skillet until the cauliflower is soft (5-7 minutes).

Step 5

Place the cauliflower and the milk in a blender with the rest of the sauce ingredients (lemon juice, garlic powder, onion powder, nutritional yeast and salt) and blend until smooth.

Step 6

Mix the sauce with the rice in a skillet and cook for about 2 minutes.

Step 7

Serve with the baked mushrooms and some chopped parsley on top.