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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All-Zabyer Islam Mugdho
[email protected]I made this risotto in a slow cooker. It turned out great! I just cooked it on low for 4 hours.
Osamu Makdod
[email protected]I'm a vegetarian, so I omitted the chicken broth and used vegetable broth instead. The risotto was still very flavorful.
Wilmot Asua
[email protected]I'm allergic to mushrooms, so I substituted them with roasted zucchini. The risotto was still very tasty.
Zohaib Behan
[email protected]This risotto was a bit too rich for my taste. I think it could have used less butter and cream.
Anointed Eseoghene
[email protected]I followed the recipe exactly, but my risotto turned out too dry. I think I might have added too much cauliflower rice.
Emu Emmanuel
[email protected]This risotto was a bit too bland for my taste. I think it could have used more salt and pepper. The cauliflower rice was also a bit too firm for my liking.
Alaa Aboushelleh
[email protected]I'm not a huge fan of cauliflower, but I really enjoyed this risotto. The cauliflower rice was cooked perfectly and the flavors were well-balanced. I would definitely make this again.
Beena Beena
[email protected]This risotto was delicious! I loved the creamy texture and the rich flavor. The porcini mushrooms and peas were a great addition. I will definitely be making this again.
Dawa Dhekama
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The cauliflower rice was a great substitute for rice, and the porcini mushrooms added a delicious earthy flavor. I will definitely be making this again.
Mario Mendoza
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit. I love the combination of flavors and textures. The cauliflower rice is a great substitute for rice, and it makes the risotto much healthier.
Douaa Bld
[email protected]I made this risotto for a dinner party, and it was a huge hit. Everyone loved it, even the people who were skeptical about cauliflower rice. I highly recommend this recipe for anyone who is looking for a delicious and healthy meal.
hisham max
[email protected]I love that this recipe is a healthier alternative to traditional risotto. Cauliflower is a great low-carb substitute for rice, and it's packed with nutrients. This dish is also a good source of protein and fiber.
Spencer Brown
[email protected]This risotto is a great way to use up leftover cauliflower. I had some leftover from making roasted cauliflower soup, and I was looking for a way to use it up. This risotto was the perfect solution. It was easy to make and very tasty.
Rabin limbu Rabin limbu
[email protected]I was pleasantly surprised by how easy this recipe was to follow. I'm not an experienced cook, but I was able to make this dish without any problems. The instructions were clear and concise, and the end result was a delicious and impressive meal.
Fatema Parvin
[email protected]This cauliflower risotto was a delightful culinary experience. The combination of flavors from the porcini mushrooms, peas, and white wine was exquisite. The texture of the cauliflower rice was perfect, with a slight bite that complemented the creamy