* 180g cauliflower florets * 1 handful snow fungus * 5 asparagus spears * Vegetarian broth, about half a cup or just enough to cover the chopped snow fungus and asparagus in the pan * Vegan cream, to taste * Black pepper, to taste * Olive oil, to taste
Directions:
1. After washing the cauliflower florets thoroughly, finely chop into rice-sized pieces.
2. Finely chop the snow fungus and asparagus and stir fry them in a pan before slightly simmering them in vegetarian broth.
3. Add the vegan cream to the snow fungus and asparagus, then add in the chopped cauliflower.
4. Add salt and black pepper to the mixture and stir thoroughly, then let simmer in low heat for 15 minutes.
5. For extra flavor, drizzle some olive oil over the risotto before serving.
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Ingredients:
* 180g cauliflower florets
* 1 handful snow fungus
* 5 asparagus spears
* Vegetarian broth, about half a cup or just enough to cover the chopped snow fungus and asparagus in the pan
* Vegan cream, to taste
* Black pepper, to taste
* Olive oil, to taste
Directions:
1. After washing the cauliflower florets thoroughly, finely chop into rice-sized pieces.
2. Finely chop the snow fungus and asparagus and stir fry them in a pan before slightly simmering them in vegetarian broth.
3. Add the vegan cream to the snow fungus and asparagus, then add in the chopped cauliflower.
4. Add salt and black pepper to the mixture and stir thoroughly, then let simmer in low heat for 15 minutes.
5. For extra flavor, drizzle some olive oil over the risotto before serving.