CAULIFLOWER "RISOTTO" WITH PORCINI MUSHROOMS AND 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. 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.
Provided by Cindy Anschutz Barbieri
Categories 100+ Everyday Cooking Recipes
Time 1h7m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
- 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.
Nutrition Facts : Calories 263.1 calories, Carbohydrate 29.5 g, Cholesterol 25.9 mg, Fat 10.3 g, Fiber 10.3 g, Protein 16.3 g, SaturatedFat 5.9 g, Sodium 1043 mg, Sugar 7.3 g
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