Cauliflower-Rice Mushroom Risotto
PREP TIME: 15 min COOK TIME: 13 min 4 servings
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1 tablespoon unsalted butter
½ white onion, diced
1 (8-ounce) package brown mushrooms
1 garlic clove, minced
1 (12-ounce) package frozen riced cauliflower, thawed (or use a head of fresh in the food processor)
1 cup cherry tomatoes, halved
¾ cup low-sodium vegetable or chicken broth
¼ cup grated
Parmesan cheese
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1. In a medium skillet over medium heat, heat the butter. Add the onion, mushrooms, and garlic, and sauté until the onions are translucent and the mushrooms are fragrant, about 5 minutes.
2. Add the cauliflower rice and tomatoes and stir to combine.
Add the broth and bring it to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until the liquid has reduced by half, about 7 minutes.
3. Remove the skillet from the heat and stir in the Parmesan cheese.
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REFRIGERATE: Store the cooled risotto in a resealable container for up to 5 days. Reheat it in a medium saucepan over medium heat with 2 tablespoons of water. Heat single risotto portions in the microwave for 1½ minutes and let each cool for 2 minutes before eating.
FREEZE: Store in individual freezer-safe containers for up to 2 months. Reheat from frozen with 2 tablespoons of water in
a medium saucepan over medium heat until warmed through, about 5 minutes.
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Per Serving (1¼ cups): Calories: 102; Fat: 5g: Saturated Fat: 3g: Protein: 7g; Total Carbs: 10g; Fiber: 3g; Sodium: 198mg
Source: The Healthy Meal Prep Cookbook - Toby Amidor, MS, RD, CDN
I’ve always used a head of fresh cauliflower. It was faster once I got a processor ;)
