Cauliflower "Risotto" with Porcini Mushrooms and Peas

Ingredients

• 1.25 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
• 1.5 cups frozen petite peas , thawed
• 1 tablespoon balsamic vinegar
• 1 teaspoon chopped fresh thyme

Instructions

1. 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.

2. 2

   Pour chicken broth into a saucepan over medium-low heat. Cover and keep warm.

3. 3

   Process cauliflower in a food processor fitted with a shredding disc into grains the size of rice.

4. 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.

5. 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.

6. 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.