Cauliflower Rice Risotto

If you are looking for a way to add more vegetables to your diet then this dish is a must make!! We used Green Giant’s Cauliflower Risotto Medley to make this creamy mushroom risotto. It comes with riced cauliflower, bits of asparagus and mushrooms. We added peas as well! Be sure to look for it in the freezer aisle at your next grocery visit!

Ingredients

• 2 TBS olive oil
• 1 cup chicken broth
• 1-2 shallots diced
• 1 garlic clove
• 1 bag Green Giant Cauliflower Risotto Medley
• 1/4 cup peas, frozen
• 1/2 cup Parmesan cheese
• 1/2 cup dry white wine
• Salt to taste
• Ground black pepper to taste
• Fresh parsley, chopped
• *tip-add a little milk or whipping cream do make more creamy

Directions

1. Heat olive oil in a pan and sauté shallots and garlic. Add in broth and white wine. Let simmer until shallot is translucent. Add in cauliflower risotto medley, salt, pepper and cook until some of the water is evaporated. Add in grated Parmesan and peas. Stir until well combined and creamy about 5 min. Top with fresh parsley! Enjoy!