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
RISOTTO WITH PEAS & PORCINI
Steps:
- Put the porcini and shiitake mushrooms in a medium heatproof bowl. Pour in 2 cups boiling water and weight down the mushrooms with a small plate so they are submerged. Soak until they're plumped and softened, about 20 min. Use a slotted spoon to transfer the mushrooms to a cutting board, squeezing any excess liquid from the mushrooms back into the soaking liquid. Let cool. Remove and discard any tough stems. Coarsely chop the mushrooms. Strain the soaking liquid through a coffee filter or paper towel set in a sieve and reserve.
- In a medium (3-quart) saucepan over medium heat, heat the chicken broth with all the mushroom soaking liquid. In another medium saucepan over medium heat, melt the butter. Add the onion and a sprinkling of salt, and cook, stirring occasionally, until soft and lightly browned, 5 to 7 min.
- Add the rice and cook, stirring, for 1 min. Add the mushrooms and cook, stirring, for 1 min. Add the wine and cook, stirring, until almost completely reduced, about 1 min. Add 1 cup of the hot broth and cook, stirring frequently, until the broth is almost completely absorbed. Adjust the heat as needed to maintain a gentle simmer. Continue adding the broth 1 cup at a time and stirring frequently until absorbed, until the rice is tender but still toothsome (taste a few grains), 20 to 24 min. from when the first cup of broth is added. You might not need to use all of the broth. Or, if the rice still seems fairly firm when you add the last of the broth, heat and use more chicken broth as needed. Stir in the peas, Parmigiano, vinegar, and half of the mint and thyme. Season the risotto with salt and pepper to taste and serve immediately, garnished with a sprinkling of the remaining mint and thyme.
Nutrition Facts : ServingSize four to six as a main course., Calories 420 kcal, Fat 70 kcal, SaturatedFat 4.5 g, TransFat 8 g, Carbohydrate 72 g, Fiber 4 g, Protein 17 g, Cholesterol 15 mg, Sodium 430 mg, UnsaturatedFat 3 g
LEMON RISOTTO WITH PEAS
Lemon adds a refreshing taste to this lovely risotto dish that's perfect for spring. Sue Dannahower of Fort Pierce, Florida sent us this easy side that's festively sprinkled with baby peas.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute shallots in butter for 2-3 minutes or until tender. Add the rice, thyme and pepper; cook and stir for 2-3 minutes. Stir in wine and lemon juice. Cook and stir until all of the liquid is absorbed. , Stir in heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes. Add the peas, cheese and lemon zest; cook and stir until heated through. Serve immediately.
Nutrition Facts : Calories 207 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 440mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
PORCINI RISOTTO
This risotto recipe, low impact enough for a weeknight but sufficiently elegant for a dinner party, derives its earthiness from rehydrated dried porcini. Soaking the mushrooms takes the greatest amount of time - once they're ready, they're drained, chopped and added to arborio rice, cooked al dente in dry white wine and some chicken stock. Butter and cheese add creaminess, while sage adds an herby bite.
Provided by Oliver Schwaner-Albright
Categories dinner
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Soak dried porcini in 3 cups water until rehydrated, about an hour. Strain the mushrooms, reserving the broth for the risotto. (Discard the last 1/2 inch of the liquid; it will contain dirt from the porcini.) Roughly chop the mushrooms, then set aside. When you're ready, heat the chicken stock and mushroom broth to a simmer.
- Heat the oil in a large saucepan over medium heat; add onion and season with salt and pepper; add garlic and cook until slightly translucent. Add rice and stir to coat with the oil; season with salt and pepper and cook until slightly translucent. Add wine and stir until almost all the liquid has cooked off. Add hot stock and broth mixture, a ladleful at a time, completely stirring in the liquid each time. Keep adding broth as needed so there is always a 1/4-inch liquid layer over the rice.
- After 15 to 20 minutes, the rice should be close to al dente. Add the mushrooms, then the sage (leaving some for garnish), stirring vigorously. Taste and adjust seasoning. Remove from heat and stir in butter, then cheese. Serve immediately.
- To serve, spoon into shallow bowls, shave some Parmesan on top, then garnish with remaining sage.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 13 grams, Carbohydrate 76 grams, Fat 24 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 9 grams, Sodium 1124 milligrams, Sugar 7 grams, TransFat 0 grams
RISOTTO WITH PEAS
Make and share this Risotto With Peas recipe from Food.com.
Provided by mermaidmagic
Categories Short Grain Rice
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a 3-1/2 quart sauté pan over medium heat.
- Add onion and garlic.
- Cook, stirring often, until onion is soft but not browned, about 4- 5 minutes.
- Add rice.
- Cook, stirring, until grains look opaque, about 2- 3 minutes.
- Add broth, wine and frozen peas.
- Stir to combine.
- Increase heat to medium-high, cover and bring to a boil, stirring often.
- Reduce heat to low and simmer, uncovered.
- Stir occasionally.
- Cook until rice is tender and almost all of the broth has been absorbed, about 25- 30 minutes.
- Rice should be tender but not mushy.
- Remove from heat.
- Add cheese and stir to combine.
- Season with salt and pepper if desired.
- Serve warm, with additional grated cheese to top if desired.
Nutrition Facts : Calories 217.5, Fat 3.9, SaturatedFat 1.3, Cholesterol 3.6, Sodium 434.2, Carbohydrate 35.6, Fiber 2.4, Sugar 2.4, Protein 7.9
MUSHROOM RISOTTO WITH PEAS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
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.
MUSHROOM RISOTTO WITH PEAS
We made this with all white mushrooms instead of what the recipe called for. I've posted it the way Giada D meant it to be. I can only say how good it was the way it was made here.
Provided by Manami
Categories Short Grain Rice
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring the broth to a simmer in a heavy saucepan and add the porcini mushrooms.
- Set aside until the mushrooms are tender, about 5 minutes.
- Keep broth warm over very low heat.
- In a heavy large saucepan over medium heat, melt butter and 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, chop finely and add to the saucepan.
- Saute until the mushrooms are tender and the juices evaporaate, 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 6-8 cups of broth).
- Stir in the peas.
- Mix in the Parmesan cheese.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 462.6, Fat 17.8, SaturatedFat 8.1, Cholesterol 30.1, Sodium 293.5, Carbohydrate 56.1, Fiber 3.7, Sugar 5.3, Protein 17.2
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