Better for You • Veggie Swaps
Spring Risotto
Using riced cauliflower in place of Arborio makes for a delicious vegetable packed diet swap that doesn’t taste like a diet swap. Easier than traditional risotto too, since there’s no long cook time and no need for constant stirring.
Prep Time
15 minsCook Time
30 minsServings
4Ingredients
2 tablespoons olive oil
1 small onion, chopped
2 cups sliced mushrooms
2 cloves garlic, chopped
1/2 cup white wine or chicken broth
1 (12-ounce) package Little Green Sprout’s Organics by Green Giant™ Riced Cauliflower Medley or Green Giant® Riced Cauliflower Medley
12 ounces asparagus, cut into 2-inch pieces (about 2 cups)
1/4 cup 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 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.
