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Asparagus & Mushroom Cauliflower “Risotto”

Serves: 4
20 MIN
Prep Time: 10 minutes
Cook Time: 10 minutes


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


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.