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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.
Ingredients
- 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
Directions
Step 1
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.
Step 2
Pour chicken broth into a saucepan over medium-low heat. Cover and keep warm.
Step 3
Process cauliflower in a food processor fitted with a shredding disc into grains the size of rice.
Step 4
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.
Step 5
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.
Step 6
Stir chopped mushrooms, peas, balsamic vinegar, and thyme into the pot. Cook and stir until mushrooms and peas are heated through, about 5 minutes.
Cook’s Notes:
Save the soaking liquid from the porcini mushrooms, strain it with a coffee filter or cheesecloth, and use it in soups. You can also add a little to your risotto to give it a richer flavor.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 263 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat6g | 30% |
| Cholesterol26mg | 9% |
| Sodium1043mg | 45% |
| Total Carbohydrate30g | 11% |
| Dietary Fiber10g | 37% |
| Total Sugars7g | |
| Protein16g | |
| Vitamin C99mg | 495% |
| Calcium66mg | 5% |
| Iron18mg | 100% |
| Potassium699mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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