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Wild Mushroom and Tarragon Paleo Risotto

Okay so I grew up eating way too many grains – mainly bulgar wheat and brown rice, white rice was forbidden. I used to love eating white rice, there was something so beautiful about its simplicity. As I grew older and ventured out into the big bad world a whole new universe of food was introduced to me and so was risotto. I’ve tried a few times to make Paleofy something similar to a risotto before and although it always tasted nice I couldn’t quite get hang of the texture – it was always a little too sloppy. Well I have finally nailed the taste and the texture and I’m so happy with the outcome. All it took was a little bit of arrowroot flour to thicken it up.

This Wild Mushroom and Tarragon Paleo Risotto is just beyond delicious; the cauli rice is perfectly al dente, the flavour of the mushrooms is subtle but earthy, and the coconut cream and white wine vinegar gives it that classic Italian taste without all of the alcohol. Tarragon is such a unique and underused flavour in cooking so I love to pop it in whenever I get the chance, plus the anise goes so well with mushrooms, anything creamy, and of course the white wine vinegar!

This was a hit with all of my family – the kids and even my mushroom hating better half.

You’ll need a food processor for this recipe and I’ve also popped in a couple of dairy free subs for the cheese and butter if you’re vegan or strict Paleo.

Serves: 2 people as main or 4 as a side

Prep Time: 5 minutes

Cook Time: 18-20 minutes


1/2 large head cauliflower (roughly 2 cups)
2 cloves garlic (peeled)
3 tbsp extra virgin olive oil
1 banana shallot (peeled & diced)
125g chestnut mushrooms (diced)
100g griolles (golden chanterelle mushrooms) or any other wild mushroom (sliced)
16oml coconut cream
1 cup grated parmesan (or 2 tbsp cashew nut butter, 3/4 cup nutritional yeast, juice 1/2 lemon, and 1 tsp tahini)
25g raw grass-fed butter (or 15g coconut oil and 10g cacao butter)
1.5 tbsp white wine vinegar
2 tsp cracked black pepper
1/2-1 tsp Himalayan pink salt
3 tsp arrowroot flour
6 tsp water
4-5 sprigs tarragon (de-stemmed and roughly chopped)


  1. Start by separating out the florets of your cauliflower making sure that you cut off as much stalk as you can as you go along. Cut your florets into smaller pieces and place into your food processor along with your garlic cloves. Pulse until your cauliflower begins to turn into rice sized pieces. You may need to continuously scrape down the sides and pulse again to make sure that it all processes evenly.
  2. Place a large but deep frying pan on a medium to low heat, add your olive oil and once hot fry your diced banana shallot until slightly golden. Add in your caulirice and cook for around 5 minutes stirring every now and then.
  3. Add in your diced and sliced mushrooms, and coconut cream, reduce the heat and cook for a further 5 minutes stirring occasionally.
  4. Next stir in your grated parmesan (or vegan cheese mix), butter (or vegan butter subsitition), white wine vinegar, black pepper, and Himalayan pink salt. Stir and cook for a further 3-5 minutes until your caulirice is a little under al dente (firm to the bite).
  5. Mix your arrow root flour and water together to form a liquidy paste and pour into the risotto. Add your in most of your tarragon but reserve a little for plating up. Stir and cook for a further 2-3 minutes until the mixture has thickened into the texture of risotto.
  6. Serve and top with your remaining chopped tarragon – enjoy!

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