Cauliflower "Risotto" with Porcini Mushrooms and Peas - PantryLink Recipes

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