Mushroom & Spinach Risotto


Serves 5

Prep 15 mins

Cook 10 mins


1 cauliflower, grated

15 white button mushrooms, sliced

1 cup beef stock

200ml coconut cream

2 cups roughly chopped spinach

1 tablespoon tapioca flour

Pinch of salt and pepper

Coconut oil (for cooking)

Optional: Add onion


  1. Heat coconut oil in a saucepan and add in the sliced mushrooms. Season with salt and pepper, and fry until lightly browned.

  2. Transfer half of the cooked mushrooms into a blender and blend with ¾ cup of the beef stock and 200ml coconut cream, to make a smooth sauce.

  3. Add the sauce back into the pan with the mushrooms and turn the heat back on to low.

  4. Mix tapioca flour up with the remaining ¼ cup of beef stock (make sure there are no lumps).

  5. Pour the tapioca and beef mix into the saucepan and mix well. Simmer, stirring often, for 3-4 minutes.

  6. Fry the cauliflower rice in a frypan with coconut oil (approx. 5 minutes).

  7. Mix the mushroom sauce mix in with the cauliflower rice.

  8. Add in the chopped spinach and stir until the spinach is wilted, then remove from heat.

  9. Serve warm and enjoy!

Recipe Rating and Review

Submit Review

Recipe Search