Cauliflower Risotto with Peas and Roasted Mushrooms

I’ve used cauliflower as pizza crust and as mashed potatoes in shepherd’s pie, but I hadn’t tried “ricing” my cauliflower until yesterday. I’m happy with the result. Here’s a recipe for cauliflower risotto with fragrant roasted mushrooms, white wine, thyme, and peas!

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Ingredients:
1 head of cauliflower
8 oz package of mushrooms
1 cup finely chopped onion
1.5 cups frozen petite peas
1.5 cups chicken broth
1/2 cup white wine
2 tbs white wine vinegar
1/4 fresh thyme, chopped
1 tbs minced garlic
1 tbs olive oil, additional in a mister
Salt and pepper to taste

1. Break the cauliflower into florets and process raw in a blender or food processor until it reaches “rice-like” texture. Do this in batches, or else your cauliflower might just turn to mush.

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2. Preheat oven to 350 degrees. Slice mushrooms and place on a lightly greased baking sheet. Spritz with olive oil mister or cooking spray. Bake for 10-12 minutes.

3. Sauté onion with olive oil in a large stockpot. Add the garlic after 3 minutes. Add the white wine and simmer for a minute. Add the chicken broth and bring to a boil.

4. Add the cauliflower rice, green peas, thyme, wine vinegar, and roasted mushrooms. Stir together and simmer for 5-10 minutes to bring the flavors together. Season to taste with salt and pepper.

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If you’re avoiding legumes, leave the peas out and add carrots instead. Enjoy this risotto with chicken or yummy Swedish meatballs like I did!

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One thought on “Cauliflower Risotto with Peas and Roasted Mushrooms

  1. Pingback: Meal Plan Sunday! | (Not As) Big Bob

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