Cauliflower Mushroom “Risotto”

Serves: 2

Ingredients:

• Trader Giotto’s Frozen Organic Riced Cauliflower, 1 bag (defrosted, see recipe note)
• 6 ounces organic baby portobello mushrooms, chopped
• 1 small onion, chopped
• 2-3 large garlic cloves, minced
• ¼ cup extra-virgin olive oil
• 1 tablespoon of butter 
• ¼ cup grated parmesan cheese
• 1 tablespoon dried parsley
• finely ground sea salt and ground black pepper, to taste

Instructions:

1. Heat extra-virgin olive in a large pan over medium-high heat. 
2. Add onion and mushrooms and sauté for approx. 4 minutes or until onions are translucent.
3. Add garlic and sauté another 2 minutes.
4. Add defrosted riced cauliflower and continue to cook until cauliflower is tender.
5. Stir in butter, parmesan cheese, dried parsley, salt, and pepper to taste.
6. Serve alone or as a side dish. Enjoy!!

Recipe Note: I prefer my cauliflower rice very soft, that is why I like to use frozen instead of fresh riced cauliflower. When time allows, I will defrost it in the fridge for at least a day or two before preparing. If necessary, press cauliflower in a colander to remove any excess water before adding to pan.

There is a little Italian restaurant in Manhattan called Zia Maria’s. They make the BEST, Risotto Funghi (Mushroom Risotto)! This recipe is my rendition with a healthy twist.