Risotto is a Northern Italian rice dish that is cooked for a long time, stirring often. A traditional risotto is cooked with a warm broth, added slowly, to create a creamy consistency. I remember my Nana would make a cup of coffee and grab her stool and sit at a stove for an hour while preparing risotto! As a paleo dish, it takes less time to prepare and the cauliflower gives it a perfect risotto feel.

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Recipe Summary

prep:
20 mins
cook:
27 mins
additional:
20 mins
total:
1 hr 7 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour 2 cups boiling water into a large bowl. Add dried mushrooms; let stand until rehydrated, about 20 minutes. Remove mushrooms with a slotted spoon and pat dry; chop into smaller pieces. Reserve soaking liquid.

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  • Pour chicken broth into a saucepan over medium-low heat. Cover and keep warm.

  • Process cauliflower in a food processor fitted with a shredding disc into grains the size of rice.

  • Melt butter in a large pot over medium heat. Add shallot; cook until softened, about 2 minutes. Add cauliflower rice, salt, and pepper. Cook, stirring occasionally, until flavors combine, about 5 minutes.

  • Stir 1 cup of warm chicken broth into the pot; simmer until absorbed, about 5 minutes. Add remaining broth, 1 cup at a time, simmering until it is absorbed and cauliflower rice is tender, about 10 minutes.

  • Stir chopped mushrooms, peas, balsamic vinegar, and thyme into the pot. Cook and stir until mushrooms and peas are heated through, about 5 minutes.

Cook's Notes:

Save the soaking liquid from the porcini mushrooms, strain it with a coffee filter or cheesecloth, and use it in soups. You can also add a little to your risotto to give it a richer flavor.

Use 2 small heads cauliflower instead of 1 large if needed. You can use a box grater to prepare the cauliflower instead of a food processor.

Nutrition Facts

263 calories; protein 16.3g 33% DV; carbohydrates 29.5g 10% DV; fat 10.3g 16% DV; cholesterol 25.9mg 9% DV; sodium 1043mg 42% DV. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
06/05/2018
This was absolutely amazing! Followed the recipe exactly and we didn't even notice the cauliflower rice...everyone had seconds! So delicious! Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/05/2018
This was absolutely amazing! Followed the recipe exactly and we didn't even notice the cauliflower rice...everyone had seconds! So delicious! Read More
Rating: 4 stars
12/26/2016
This is a lot of work if you do not own a food processor but the outcome is worth it. The one thing I did not like about the recipe is the color the cauliflower turns as soon as you add the vinegar. I recommend using a white balsamic instead of the dark one that I used. This has a nice earthy taste to it and would go with many different things. Thanks for sharing! Read More
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