Skillet Vegetable Medley "Risotto"
Add 1 tablespoon olive oil to skillet, and stir in the shallots.
Recipe Summary Skillet Vegetable Medley "Risotto"
Using Riced Cauliflower in place of Arborio Rice makes for a delicious vegetable packed diet swap. It's easier than traditional risotto too, since there's no long cook time and no need for constant stirring.
Ingredients | Arborio Rice Risotto Recipe2 tablespoons olive oil1 small onion, chopped2 cups sliced mushrooms2 cloves garlic, chopped½ cup dry white wine or chicken broth1 (7 ounce) package Green Giant® Riced Cauliflower Medley12 ounces asparagus, cut into 2-inch pieces¼ cup grated Parmesan cheeseDirectionsHeat olive oil in nonstick skillet over medium heat and cook onion 3 minutes or until softened.Add mushrooms and garlic and cook 3 minutes.Stir in wine and bring to a boil over high heat. Reduce heat to low and cook 1 minute.Stir in Green Giant® Riced Cauliflower Medley and cook over medium heat 4 minutes or until softened.Add asparagus and cook 2 minutes or until tender. Stir in Parmesan cheese.Info | Arborio Rice Risotto Recipeprep: 15 mins cook: 15 mins total: 30 mins Servings: 4 Yield: 4 servings
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