Cauliflower Risotto with Mushrooms and Asparagus
Prep Time
5mins
Time to Table
20mins
Servings
6
Ingredients
- 4 tablespoons butter, divided
- 16 ounces frozen riced cauliflower, thawed
- 1 1/3 cups sliced mushrooms
- 1 1/3 cups asparagus, 1-inch pieces
- salt and pepper to taste
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup Daisy French Onion Dip
- 1 cup grated parmesan cheese
Ingredients
- 4 tablespoons butter, divided
- 16 ounces frozen riced cauliflower, thawed
- 1 1/3 cups sliced mushrooms
- 1 1/3 cups asparagus, 1-inch pieces
- salt and pepper to taste
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup Daisy French Onion Dip
- 1 cup grated parmesan cheese
Directions
- Add 2 tablespoons of butter to a large skillet on medium heat. Once melted, add the mushrooms and asparagus. Cook until lightly browned (about 4 minutes). Season with salt and pepper to taste. Remove from the skillet and set aside.
- Add the remaining butter. Once melted, add the cauliflower and cook about 3 minutes. Add back the cooked mushrooms and asparagus.
- Whisk together the French Onion Dip, broth and cream. Pour into the veggies and cook over until most of the liquid has evaporated (about 5-7 minutes).
- Stir in the parmesan cheese and serve.
- Calories:254
- Cholesterol:61
- Dietary Fiber:3
- Protein:8
- Sodium:434
- Total Carbohydrate:8
- Total Fat:21