Mushroom and Cauliflower Risotto

Ingredients

• 1 cup dried morel mushrooms
• 1 cup dried baby portobello mushrooms
• 3 cups low sodium chicken broth
• 1 small head cauliflower (core removed and cut into small pieces)
• 1 cup Arborio rice
• 3 shallots (diced)
• 5 cloves garlic (minced)
• 3/4 cup peas
• 3/4 cup freshly grated Parmesan cheese
• salt and pepper
• olive oil
• 2 tablespoons unsalted butter
• 1 1/2 cups reserved water from mushrooms
• 1/2 teaspoon crushed red pepper flakes

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