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Skillet Vegetable Medley "Risotto"

Rated as 4 out of 5 Stars

"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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30 m servings 155
Original recipe yields 4 servings


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  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.

Nutrition Facts

Per Serving: 155 calories; 8.4 10.5 6.3 4 97 Full nutrition

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Read all reviews 4
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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. ...

Not good at all, too strong of a cauliflower taste

I followed Ahmeens'a advice and it was outstanding! Will definitely make again and again!

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…)