I never had risotto before, but I’m sure this is a great substitute to increase your veggie intake!
1 cup sliced mushrooms (optional) – I’ve made it without and with and I like it both ways. It’s totally up to you if you add the mushrooms in or not.
1 (12 oz) bag of frozen cauliflower rice, (approximately 4 cups)
2 wedges (.75 oz each) spreadable cheese
Optional – Hot pepper sauce, chopped fresh chives to taste, garlic powder to taste
There’s so many options to making this great dish, I’ve tried all of them!!
- Place mushrooms in skillet and cook over medium high heat until heated through. (I spray my skillet with olive oil prior to adding the mushrooms.)
- Add cauliflower rice; cook until heated through.
- Add cheese wedges; I break up the cheese so it will melt more evenly. Cook until you have the consistency you desire.
- Add pepper sauce, chives and garlic powder if desired and mix well.
Suggestion for dinner: serve with roasted boneless, skinless chicken thighs.
*You can make this recipe in the microwave if you would like. You can also substitute fresh cauliflower rice for the frozen, just add 1/4 cup water or vegetable broth to make it creamier.