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  • Asparagus & Mushroom Cauliflower ‘Risotto’ Recipe

Asparagus & Mushroom Cauliflower ‘Risotto’ Recipe

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

Prep Time


Cook Time



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


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.

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

Stir in heavy cream and Parmesan cheese.