Recipe of Arborio Rice Risotto Recipe

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 Recipe

2 tablespoons olive oil

1 small onion, chopped

2 cups sliced mushrooms

2 cloves garlic, chopped

½ cup dry white wine or chicken broth

1 (7 ounce) package Green Giant® Riced Cauliflower Medley

12 ounces asparagus, cut into 2-inch pieces

¼ cup grated Parmesan cheese

Directions

Heat 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 Recipe

prep: 15 mins cook: 15 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Skillet Vegetable Medley "Risotto"

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