I love risotto. OK, I love rice. OK, ok, ok, I love all starches! But risotto is really special, with a unique texture that is creamy, yet each grain is still distinct. And this risotto has a hidden superpower - it will get kids to eat cauliflower. The cauliflower is the same color as the rice, and if you chop it up well, it will blend in with the rice visually. It will even taste like rice, because you're cooking it until it's soft.
The combination of flavors in this risotto is very nice. I love how the earthy mushrooms contrast with the delicate flavor of the rice and cauliflower. And since you're drizzling on just a tiny bit of extra-virgin olive oil at the end, you don't use a lot of your expensive oil. Just use regular corn oil or canola oil for the recipe.
All this, and it's vegan, too!
Check out my recipe here.
Image ©Doris Lin 2012, licensed to About.com, Inc.