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Skillet Vegetable Medley “Risotto” Recipe

Serves: 4
Prep Time: 15 minutes
30 MIN
Cook Time: 15 minutes


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


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.

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