Asparagus & Mushroom Cauliflower ‘Risotto’

Your ‘risotto’ gets a makeover with replacing rice with Riced Veggies. Enhance your dish with the salt-free flavor of Mrs. Dash.

Prep Time

10

Cook Time

20

Servings

4

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 12 ounces asparagus cut into 2-inch pieces
  • 1 cup sliced shiitake mushrooms
  • 2 cloves garlic, chopped
  • 2 to 3 teaspoons Mrs. Dash® Original Blend
  • 1 (10-ounce) package Green Giant® Riced Veggies Cauliflower, thawed and drained
  • 2 tablespoons heavy cream
  • 2 tablespoons grated Parmesan cheese

Directions

  1. Heat olive oil in large nonstick 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.
  2. Stir in Green Giant® Riced Cauliflower and cook 5 minutes, stirring occasionally, or until vegetables are tender.
  3. Stir in heavy cream and Parmesan cheese.

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