Cauliflower 'risotto' with porcini mushrooms and peas

    (1)
    1 hour 7 min

    Shredded cauliflower takes the place of rice in this risotto with dried porcini mushrooms and peas.


    2 people made this

    Ingredients
    Serves: 4 

    • 120g dried porcini mushrooms
    • 700ml chicken stock, 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
    • 150g frozen peas, thawed
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon freshly chopped thyme

    Method
    Prep:20min  ›  Cook:27min  ›  Extra time:20min soaking  ›  Ready in:1hr7min 

    1. Pour 500ml 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 (see tip).
    2. Pour chicken stock into a saucepan over medium-low heat. Cover and keep warm.
    3. Process cauliflower in a food processor fitted with a shredding disc into grains the size of rice.
    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 flavours combine, about 5 minutes.
    5. Stir 250ml of warm chicken stock into the pot; simmer until absorbed, about 5 minutes. Add remaining stock, a bit at a time, simmering until it is absorbed and cauliflower rice is tender, about 10 minutes.
    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.

    Tip:

    Add a little of the reserved mushroom liquid to your risotto to give it a richer flavour. You can also use it in soups or stews.

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    Reviews in English (1)

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    This is a lot of work if you do not own a food processor but the outcome is worth it. The one thing I did not like about the recipe is the color the cauliflower turns as soon as you add the vinegar. I recommend using a white balsamic instead of the dark one that I used. This has a nice earthy taste to it and would go with many different things. Thanks for sharing!  -  26 Dec 2016  (Review from Allrecipes US | Canada)

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