Porcini Mushroom and Peas “Cauliflower” Risotto

5.0/5 rating (2 votes)
Porcini Mushroom and Peas “Cauliflower” Risotto

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 site at the stove for an hour while preparing risotto!

This dish also looks amazing in my dish from Emile Henry!




  • 1 large head cauliflower (if small then use 2)
  • 1 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 1/2 cups frozen petite peas, thawed
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh thyme, chopped


  1. 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.

  2. 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 pat dry then on a board remove and chop.  **Reserve the liquid!

  3. In a medium saucepan add the broth and keep warm on the stove.

  4. In a Dutch oven or 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.

  5. Add in mushrooms and gently stir using a wooden spoon to incorporate into the rice.  Let cook for another minute.

  6. Add 1 cup of broth and let absorb into the cauliflower rice over a medium simmer.  Continue adding broth 1 cup at a time until absorbed.  About 15 minutes.

  7. Add in peas, balsamic vinegar and fresh thyme.  Stir for another 5 minutes.

    Serve to enjoy!


    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! 

Comments (1)

  • google plus api

    google plus api

    30 May 2015 at 23:18 |
    Hello, yes this post is in fact fastidious and I
    have learned lot of things from it regarding blogging.

Leave a comment

You are commenting as guest.