Cauliflower Rice Risotto
An all-veggie side that's ready in 10 minutes
Equipment
- Large skillet
Ingredients
- 1 tbsp butter
- 1 clove garlic, chopped
- 1 lb riced cauliflower, frozen
- 1/2 cup mushrooms, chopped
- 1/2 cup peas, frozen
- Salt and pepper
- 1-2 tbsp white wine (optional)
- 1/2 cup parmesan cheese, finely grated
- 1 tbsp parsley, chopped (optional)
Instructions
- Heat butter in a large skillet over medium heat. When butter begins to melt, add garlic and saute for 1 minute.
- Add frozen cauliflower and peas to skillet, stirring for 3-4 minutes until vegetables release water. Season with salt and pepper. Stir in mushrooms and increase heat to medium-high.
- Add wine, if using. Saute, stirring frequently, until liquid is evaporated, about 6-8 minutes total.
- Remove from heat, add grated parmesan and parsley. Serve immediately.