Finely grate the cauliflower or pulse it briefly in a blender to make cauliflower rice. Slice the mushrooms, finely dice the onion and pick the thyme leaves.
Gently heat the olive oil in a large frying pan or wide pan. Soften the onion until translucent, then add the mushrooms and thyme and fry until the mushrooms release their water and brown slightly.
Stir in the cauliflower rice and cook briefly. Pour in the vegetable stock and cook everything over a low heat until the cauliflower is soft but still has a little bite.
Stir in the almond butter until the risotto turns creamy. Season with salt and pepper and add a small splash of stock if needed.
Leave to rest briefly so the flavours come together. Add a little fresh thyme on top if you like.
Serve hot.
Good to know
When you want something warm and easy in the evening, this risotto is just right. It's creamy, savoury and surprisingly gentle in flavour.
Swaps
White almond butter → cashew butter (similarly creamy, a few more carbs) | chestnut mushrooms → king oyster mushrooms (stronger flavour) | cauliflower → finely chopped broccoli (more vitamin C and a little more fibre)
Cooking tips
Shop-bought stock often contains yeast extract. For low-histamine cooking, make your own.
Allergens
Contains almonds; generally suitable for children if the texture suits them and it's mildly seasoned, and fine during pregnancy as long as the veg is well washed and the mushrooms are fully cooked.
