Cauliflower & Mushroom Risoni

Cauliflower & Mushroom Risoni

  • Preparation time: 20 minutes
  • Cooking time: 20 minutes
  • Total time: 40 minutes
  • Servings: 5


  • 350g chickpea risoni ‘rice’*
  • 700ml water
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 cauliflower, chopped
  • 200ml vegetable broth
  • 500g mushrooms, chopped
  • 50ml fat-reduced cream
  • 1 ½ tsp salt
  • 1 tsp spicy paprika powder
  • 60g grated cheese


  • In a pot, add the risoni and water.
  • Bring to a boil, reduce, and simmer for 3 minutes.
  • Turn off the heat and let it sit until needed.
  • In a deep pan or a large pot, heat the olive oil.
  • Add the onion and sauté on medium heat for 3 minutes.
  • Increase the heat a little, add the cauliflower and vegetable broth and stir.
  • Cover and cook for 5 minutes.
  • Add the mushrooms, stir, and cook for 4 minutes.
  • Add the cream, salt, and spicy paprika and stir well.
  • Cook for a further 4 minutes.
  • Add the ‘rice’ and cook for 3 minutes.
  • Turn off the heat, stir in the cheese and serve.
  • Enjoy!
* this is pasta in rice shape. You could also substitute it with rice. Make sure to adapt the cooking time of the rice according to the time indicated on the packet.