Asparagus & Mushroom Cauliflower “Risotto” Recipe

Name: Asparagus & Mushroom Cauliflower “Risotto” Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10
Ingredients: Asparagus & Mushroom Cauliflower “Risotto”; 1 tbsp olive oil; 1 small onion, chopped; 340g asparagus cut into 2-inch pieces; 1 cup sliced shiitake mushrooms; 2 cloves garlic, chopped; 2 to 3 tsp Mrs. Dash* Original Blend; 1 (340g) package Green Giant* Riced Veggies Cauliflower, thawed and drained; 2 tbsp heavy cream; 2 tbsp grated Parmesan cheese

Image of Asparagus & Mushroom Cauliflower “Risotto” Recipe

Serves: 4

Prep Time: 10 minutes

20 MIN

Cook Time: 10 minutes

Ingredients

Asparagus & Mushroom Cauliflower “Risotto”

1 tbsp olive oil
1 small onion, chopped
340g asparagus cut into 2-inch pieces
1 cup sliced shiitake mushrooms
2 cloves garlic, chopped
2 to 3 tsp Mrs. Dash* Original Blend
1 (340g) package Green Giant* Riced Veggies Cauliflower, thawed and drained
2 tbsp heavy cream
2 tbsp grated Parmesan cheese

Directions

Heat olive oil in large non-stick skillet over medium-high heat and cook onion 4 minutes or until softened and beginning to brown. Add asparagus, mushrooms, garlic and Mrs. Dash* Original Blend and cook 1 minute.

Stir in Green Giant* Riced Cauliflower and cook 5 minutes, stirring occasionally, or until vegetables are tender.

Stir in heavy cream and Parmesan cheese.

Asparagus & Mushroom Cauliflower “Risotto” Recipe

Ingredients

Directions

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