Name: Mushroom Risotto with Riced Cauliflower Medley
Yield: 4
Ingredients: 2 tsp. extra-virgin olive oil -; 1 medium shallot, chopped -; 2 c. cremini mushrooms, sliced -; 2 cloves garlic, minced -; 1/4 c. chicken broth -; 1/4 c. heavy cream -; 1 (12 oz.) bag Green Giant Riced Veggies: Cauliflower Medley -; Kosher salt -; Freshly ground black pepper -; 3/4 c. freshly grated Parmesan cheese, divided -; 2 tbsp. fresh parsley, chopped -

Mushroom Risotto with Riced Cauliflower Medley

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Ingredients for - Mushroom Risotto with Riced Cauliflower Medley

1. 2 tsp. extra-virgin olive oil -

2. 1 medium shallot, chopped -

3. 2 c. cremini mushrooms, sliced -

4. 2 cloves garlic, minced -

5. 1/4 c. chicken broth -

6. 1/4 c. heavy cream -

7. 1 (12 oz.) bag Green Giant Riced Veggies: Cauliflower Medley -

8. Kosher salt -

9. Freshly ground black pepper -

10. 3/4 c. freshly grated Parmesan cheese, divided -

11. 2 tbsp. fresh parsley, chopped -

How to cook deliciously - Mushroom Risotto with Riced Cauliflower Medley

1. Stage

In a skillet over medium heat, heat olive oil. Sauté shallot until translucent, 3 minutes. Add mushrooms and cook until softened, 5 minutes. Add garlic and sauté until fragrant, 1 minute more.

2. Stage

Pour in chicken broth and heavy cream and bring to a boil. Reduce heat to medium-low and let simmer for 1 minute.

3. Stage

Stir in Green Giant Riced Cauliflower Medley and season generously with salt and pepper. Cook, stirring occasionally, until softened and most liquid is absorbed, to 7 minutes.

4. Stage

Remove from heat and stir in 1/2 cup Parmesan cheese. Garnish with remaining Parmesan and parsley.