Cauliflower Risotto With Porcini Mushrooms And Peas Recipes

CAULIFLOWER "RISOTTO" WITH SNAP PEAS AND MUSHROOMS

Cauliflower

When the cauliflower risotto trend started, I was the first in line to buy a ticket and hop on the train. I keep bags of cauliflower rice in my freezer, and whenever I need a quick side dish, especially on a weeknight, I saute it in a skillet with a little butter. For something a little more special, I like to cook it in the style of "risotto," like this. It gets creamy and, while not exactly like the real thing, it certainly does the trick.

Provided by Katie Lee Biegel

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 head cauliflower, stem removed
4 tablespoons unsalted butter
1 clove garlic, smashed but left whole
8 ounces sliced cremini mushrooms
Kosher salt and freshly ground black pepper
1 1/2 cups low-sodium chicken or vegetable broth
1 cup sugar snap peas, thinly sliced on a bias, plus additional for garnish
1 cup pea shoots, plus additional for garnish
1/2 cup grated Parmesan cheese

Steps:

Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. Reserve 4 cups for this recipe and save any leftovers for another use.
In a large skillet over medium heat, melt 3 tablespoons of the butter with the garlic. Stir in the mushrooms and cook until browned, 5 to 7 minutes. Remove and discard the garlic, then season the mushrooms with salt and pepper.
Increase the heat to medium-high and stir in the cauliflower. Saute for 1 to 2 minutes. Add 1 cup of the broth and simmer until the liquid has mostly evaporated, 1 to 2 minutes.
Stir in the sugar snaps, remaining broth and salt to taste. Add pea shoots. Simmer until the liquid is almost gone, 3 to 4 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter and half of the cheese, stirring until the cheese has melted. Adjust seasonings. Stir in the remaining cheese. Serve hot.

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