Skillet Vegetable Medley "Risotto"

Name: Skillet Vegetable Medley "Risotto"
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 small onion, chopped; 2 cups sliced mushrooms; 2 cloves garlic, chopped; ½ cup dry white wine or chicken broth; 1 (7 ounce) package Green Giant® Riced Cauliflower Medley; 12 ounces asparagus, cut into 2-inch pieces; ¼ cup grated Parmesan cheese

Rating: 4.17 stars

6 Ratings
8 Reviews
4 Photos

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.

By Green Giant

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Recipe Summary test

prep:

15 mins

cook:

15 mins

total:

30 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

2 tablespoons olive oil
1 small onion, chopped
2 cups sliced mushrooms
2 cloves garlic, chopped
½ cup dry white wine or chicken broth
1 (7 ounce) package Green Giant® Riced Cauliflower Medley
12 ounces asparagus, cut into 2-inch pieces
¼ cup grated Parmesan cheese

Directions

Step 1
Heat olive oil in nonstick skillet over medium heat and cook onion 3 minutes or until softened.

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Step 2
Add mushrooms and garlic and cook 3 minutes.
Step 3
Stir in wine and bring to a boil over high heat. Reduce heat to low and cook 1 minute.
Step 4
Stir in Green Giant® Riced Cauliflower Medley and cook over medium heat 4 minutes or until softened.
Step 5
Add asparagus and cook 2 minutes or until tender. Stir in Parmesan cheese.

Nutrition Facts

Per Serving:

155 calories; protein 6.3g; carbohydrates 10.5g; fat 8.4g; cholesterol 4.4mg; sodium 97.1mg. Full Nutrition

Reviews (8)

Most helpful positive review

Ahmeena Cutts

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

Helpful

(5)

Most helpful critical review

Sita

11/02/2017

Not good at all too strong of a cauliflower taste Read More

6 Ratings

5 star values: 4
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Ahmeena Cutts

02/16/2017

Helpful

(5)

Pat K

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

Sita

11/02/2017

Not good at all too strong of a cauliflower taste Read More

Lyndsey Monahan

04/12/2020

Probably my new favorite side dish! Read More

mbklement

07/12/2017

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

Back to Skillet Vegetable Medley "Risotto"

All Reviews for Skillet Vegetable Medley "Risotto"

- of Reviews

Skillet Vegetable Medley "Risotto"

Servings Per Recipe: 4
Calories: 155.2

% Daily Value *

protein: 13 %

carbohydrates: 3 %

dietary fiber: 14 %

sugars:

fat: 13 %

saturated fat: 9 %

cholesterol: 2 %

vitamin a iu: 13 %

niacin equivalents: 25 %

vitamin b6: 11 %

vitamin c: 12 %

folate: 13 %

calcium: 9 %

iron: 12 %

magnesium: 8 %

potassium: 10 %

sodium: 4 %

thiamin: 16 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.