Skillet Vegetable Medley \"Risotto\" recipe

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Ingredients

2 tablespoons olive oil
1 small onion, chopped
2 cups sliced mushrooms
2 cloves garlic, chopped
½ cup dry white wine or chicken broth
1 (7 ounce) package Green Giant® Riced Cauliflower Medley
12 ounces asparagus, cut into 2-inch pieces
¼ cup grated Parmesan cheese

Nutrition Info

155.2 calories
carbohydrate: 10.5 g
cholesterol: 4.4 mg
fat: 8.4 g
fiber: 3.6 g
protein: 6.3 g
saturatedFat: 1.9 g
servingSize: -
sodium: 97.1 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in nonstick skillet over medium heat and cook onion 3 minutes or until softened.

  2. Add mushrooms and garlic and cook 3 minutes.

  3. Stir in wine and bring to a boil over high heat. Reduce heat to low and cook 1 minute.

  4. Stir in Green Giant® Riced Cauliflower Medley and cook over medium heat 4 minutes or until softened.

  5. Add asparagus and cook 2 minutes or until tender. Stir in Parmesan cheese.

Recipe Yield

4 servings

Recipe Note

Using Riced Cauliflower in place of Arborio Rice makes for a delicious vegetable packed diet swap. It's easier than traditional risotto too, since there's no long cook time and no need for constant stirring.

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