Skillet Vegetable Medley “Risotto” Recipe

Name: Skillet Vegetable Medley “Risotto” Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 15
Ingredients: Skillet Vegetable Medley “Risotto”; 1 pkg (340 g) Green Giant* Riced Cauliflower Medley; 2 tbsp (30 mL) olive oil; 1 small onion, chopped; 2 cups (475 mL) sliced mushrooms; 2 cloves garlic, chopped; ½ cup (115 mL) white wine or chicken broth; 12 oz (340 g) asparagus, cut into 2-inch pieces (about 2 cups/475 mL); ¼ cup (60 mL) grated Parmesan cheese

Image of Skillet Vegetable Medley “Risotto” Recipe

Serves: 4

Prep Time: 15 minutes

30 MIN

Cook Time: 15 minutes

Ingredients

Skillet Vegetable Medley “Risotto”

1 pkg (340 g) Green Giant* Riced Cauliflower Medley
2 tbsp (30 mL) olive oil
1 small onion, chopped
2 cups (475 mL) sliced mushrooms
2 cloves garlic, chopped
½ cup (115 mL) white wine or chicken broth
12 oz (340 g) asparagus, cut into 2-inch pieces (about 2 cups/475 mL)
¼ cup (60 mL) 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.

Skillet Vegetable Medley “Risotto” Recipe

Ingredients

Directions

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