Cauliflower Risotto With Porcini Mushrooms And Peas Recipes

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CAULIFLOWER "RISOTTO" WITH PORCINI MUSHROOMS AND PEAS



Cauliflower

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

1 ¼ cups dried porcini mushrooms
3 cups low-sodium chicken broth, or more if needed
1 large head cauliflower, chopped
3 tablespoons unsalted butter
1 shallot, minced
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 ½ cups frozen petite peas, thawed
1 tablespoon balsamic vinegar
1 teaspoon chopped fresh thyme

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

GORGONZOLA AND PORCINI MUSHROOM RISOTTO



Gorgonzola and Porcini Mushroom Risotto image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

4 cups low-sodium chicken stock
1 1/2 ounces dried porcini mushrooms
3 tablespoons butter
1 medium onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan
3/4 cup (3 ounces) Gorgonzola, crumbled
1/4 cup chopped fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside.
  • Reheat the stock to a simmer and keep warm over low heat.
  • In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.

MUSHROOM RISOTTO WITH PEAS



Mushroom Risotto with Peas image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Steps:

  • Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
  • Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

CAULIFLOWER "RISOTTO" WITH PORCINI MUSHROOMS AND PEAS



Cauliflower

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     Everyday Cooking

Time 1h7m

Yield 4

Number Of Ingredients 10

1 ¼ cups dried porcini mushrooms
3 cups low-sodium chicken broth, or more if needed
1 large head cauliflower, chopped
3 tablespoons unsalted butter
1 shallot, minced
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 ½ cups frozen petite peas, thawed
1 tablespoon balsamic vinegar
1 teaspoon chopped fresh thyme

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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