Cauliflower "Risotto" with Porcini Mushrooms and Peas

5 Ratings
  • 5 3
  • 4 2
  • 3 0
  • 2 0
  • 1 0

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.

By Cindy Anschutz Barbieri

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Recipe Summary

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

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

Directions

  • 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

Per Serving:
263 calories; protein 16.3g; carbohydrates 29.5g; fat 10.3g; cholesterol 25.9mg; sodium 1043mg. Full Nutrition
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