Recipe Of The Week: Asparagus & Mushroom Cauliflower ‘Risotto’
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Prep Time: 10 Minutes
Cook Time: 20 Minutes
- 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.