Name: Creamy Cauliflower, Mushrooms u0026amp; Peas Risotto
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups shitake mushrooms, chopped; 1 medium shallot, chopped; 1 T olive oil; 1 cup vegetable broth; 10 ounces frozen cauliflower; 1 cup frozen peas; 1/4 tsp salt; 1/8 tsp ground black pepper; 1/2 cup half and half; 2 ounces Parmigiano-Reggiano cheese; 1 T butter; 1 T Arrowroot, (for thickening)

Creamy Cauliflower, Mushrooms & Peas Risotto

Recipe by Denise RodenCourse: SidesCuisine: American, Italian

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

240

kcal

This creamy vegetable side dish is also great with asparagus and carrots.

Ingredients

2 cups shitake mushrooms, chopped
1 medium shallot, chopped
1 T olive oil
1 cup vegetable broth
10 ounces frozen cauliflower
1 cup frozen peas
1/4 tsp salt
1/8 tsp ground black pepper
1/2 cup half and half
2 ounces Parmigiano-Reggiano cheese
1 T butter
1 T Arrowroot, (for thickening)

Directions

Using a non stick skillet, heat 1 T olive oil over medium heat.
Add in shallot and cook for 2 minutes or until soft.
Stir in frozen cauliflower rice, peas, vegetable broth, salt & pepper. Cook for an additional 2 minutes.
Shake the Arrowroot across the top of the mixture and stir.
Add in the half and half and butter and bring to a boil and sauce thickens.
Sprinkle with Parmigiano-Reggiano cheese and serve.

Notes

Yields 4 cups – 240 calories, 13.6g fat, 11.4g protein, 21.9g carbohydrate, 5.6g dietary fiber, 1018mg sodium, 6.4g sugars (16.3g net carbs)

Creamy Cauliflower, Mushrooms & Peas Risotto

Ingredients

Directions

Notes

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