Cauliflower Risotto With Snap Peas And Mushrooms 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

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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