Cauliflower 'risotto' with porcini mushrooms and peas
Shredded cauliflower takes the place of rice in this risotto with dried porcini mushrooms and peas.
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
- 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).
- Pour chicken stock 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 flavours combine, about 5 minutes.
- 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.
- 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 & ratings
Average global rating:
(3)
Reviews in English (2)
This was absolutely amazing! Followed the recipe exactly and we didn't even notice the cauliflower rice...everyone had seconds! So delicious! - 04 Jun 2018 (Review from Allrecipes US | Canada)
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)