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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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • Add mushrooms and garlic and cook 3 minutes.

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

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

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

Nutrition Facts

155 calories; protein 6.3g 13% DV; carbohydrates 10.5g 3% DV; fat 8.4g 13% DV; cholesterol 4.4mg 2% DV; sodium 97.1mg 4% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/16/2017
I made this and it came out pretty good but I'll be honest. I changed the recipe quite a bit. First I simmered an onion and some fresh garlic until nice and tender in a medium sized sauce pot. Then I added one can of cream of mushroom soup and one can of water. Once that was nice bubbly I added a tablespoon of smart balance but butter would work just as well. Next I added some salt pepper and Italian seasonings mix. (Season to liking of course.) Next I stirred everything together for about 5 minutes before adding my cheese. I used a vegan Parmesan and some Havarti. Finally I added 1 head of riced cauliflower. I let that cook for about 3-5 minutes stirring consistently before adding the asparagus. After adding the asparagus I cooked my risotto for about 3 more minutes before I sprinkled some fresh bacon bits over the top and my dish was done! This dish turned out so delicious I had people asking me what restaurant I ordered it from! Not only that it people hardly even noticed it was not actually risotto! I will definitely be making this again! Thanks for sharing. Read More
(4)

Most helpful critical review

Rating: 1 stars
11/02/2017
Not good at all too strong of a cauliflower taste Read More
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
02/16/2017
I made this and it came out pretty good but I'll be honest. I changed the recipe quite a bit. First I simmered an onion and some fresh garlic until nice and tender in a medium sized sauce pot. Then I added one can of cream of mushroom soup and one can of water. Once that was nice bubbly I added a tablespoon of smart balance but butter would work just as well. Next I added some salt pepper and Italian seasonings mix. (Season to liking of course.) Next I stirred everything together for about 5 minutes before adding my cheese. I used a vegan Parmesan and some Havarti. Finally I added 1 head of riced cauliflower. I let that cook for about 3-5 minutes stirring consistently before adding the asparagus. After adding the asparagus I cooked my risotto for about 3 more minutes before I sprinkled some fresh bacon bits over the top and my dish was done! This dish turned out so delicious I had people asking me what restaurant I ordered it from! Not only that it people hardly even noticed it was not actually risotto! I will definitely be making this again! Thanks for sharing. Read More
(4)
Rating: 5 stars
04/21/2017
I added dried parsley garlic powder onion powder cumin a pinch of cayenne pepper salt and pepper to zest it up a bit (since it is just veggies ) Read More
Rating: 1 stars
11/02/2017
Not good at all too strong of a cauliflower taste Read More
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Rating: 5 stars
07/12/2017
I followed Ahmeens'a advice and it was outstanding! Will definitely make again and again! Read More