Cauliflower "Risotto" with Porcini Mushrooms & Peas
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. As a paleo dish, it takes less time to prepare and the cauliflower gives it a perfect risotto feel.
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!
**Cindy's Tip!--Take the liquid from the porcini mushrooms and strain to use in soups. You can also add a little to your risotto to gain a richer flavor!**
You can also find this recipe in my cookbook:
Ingredients
- 1 large head cauliflower (if small then use 2)
- 1 and 1/4 cup dried porcini mushrooms
- 3 cups low sodium chicken broth--maybe more
- 3 tablespoons unsalted butter
- 1 shallot (minced)
- 2 teaspoons sea salt
- 1 teaspoon freshly ground pepper
- 1 and 1/2 cups frozen petite peas (thawed)
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme (chopped)
Directions
Set your food processor with the shredding disk. Chop the cauliflower and put through processor to create a rice texture and shape. You can also use a box grater to create the same rice shapes.
In a large bowl or pot, add in 2 cups of boiling water. Add in mushrooms and let sit for 20 minutes. Remove from the bowl by using a slotted spoon and pat dry, then chop mushrooms on cutting board **Reserve the liquid!!*
In a medium saucepan add the broth and keep warm on the stove.!
In a dutch oven or even a large pot, add in butter to melt over medium heat. Add in shallot and let cook for 2 minutes. Add in the cauliflower rice, salt, pepper and let cook--stirring gently occasionally, for about 5 minutes.
Add 1 cup of broth and let absorb in to the cauliflower rice over a medium simmer. Continue adding broth 1 cup at a time until absorbed. About 15 minutes.
Add in peas, balsamic vinegar and fresh thyme. Stir for another 5 minutes.
Serve and enjoy