Mushroom and cauliflower risotto from Deliciously Ella: The Plant-Based Cookbook: 100 Simple Vegan Recipes to Make Every Day Delicious (page 241) by Ella Mills (Woodward)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute spinach for butternut squash.

  • Hannaha100 on January 04, 2021

    DH and I liked this but kids didn't, which is a shame because they both eat mushrooms normally. I'm guessing the porcini was too strong for them? DH commented it had a savoury taste that reminded him of curry? I used half oat milk and half unsweetened soy. The cauliflower is not really recognisable as it's 'rice' which may be a good or bad thing depending on your standpoint. No alcohol in this. Also note the squash doesn't need to have finished roasting while you make the rest because it isn't added in till the end. ETA I made arancini with the leftovers and we liked it.

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