Riced Cauliflower Mushroom Risotto
10
Minutes
Prep Time
20
Minutes
Cooking Time
30
Minutes
Total Time
4
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Riced Cauliflower
- 1 Cup Harvest Fresh Cipolline Onions, Sliced
- 1 Package Harvest Fresh Spinach
- 3 Portobello mushrooms, sliced
- 2 Garlic Cloves, finely chopped
- 4 Tbsp. Butter
- 1 Tsp. Fresh Thyme
- 1/ ½ Tsp. Worcestershire Sauce
- ½ Cup Chicken Broth
- ¾ Cup Heavy Cream
- 1/3 Cup Parmesan Cheese
- Salt and Pepper to Taste
Directions
- In a frying pan, melt butter over medium heat, add onions, mushrooms, and sauté for 10 minutes, until onions are translucent, and mushrooms are soft and browned.
- Add garlic, Worcestershire sauce, and thyme, mix well. Then add spinach sauté, for 3 minutes, until wilted.
- Add Riced Cauliflower, broth and mix well. Increase heat to bring to a simmer, occasionally stirring, cook for 5 minutes, until rice is soft, and liquid is absorbed.
- Reduce heat to low, add cream, parmesan cheese, constantly stirring for 2 minutes, until cheese is melted, and sauce is smooth and thick. Add salt, and pepper, mix well. Remove from heat and ready to serve.
What You Need
