Mushroom Cauliflower Rice Risotto
This creamy Mushroom Cauliflower Rice Risotto is a lighter alternative to regular risotto. Plus, it calls for just a few simple ingredients, and cooks up in 20 minutes. Naturally gluten-free and vegan option!
- 1 tablespoon olive oil
- 8 ounce sliced mushrooms
- 1/2 white onion diced
- 4 cloves garlic
- 1 cup frozen peas or other frozen vegetables of your choice
- 4 cups cauliflower rice
- 1 cup vegetable broth
- 1/2 cup parmesan cheese or vegan parmesan cheese
Heat oil in a large pot over medium heat. Add in mushrooms, onion, garlic, and saute for 10 minutes until caramelized.
Add in peas, cauliflower rice, and broth. Simmer for 10 minutes until vegetable broth reduces down slightly.
Turn off heat and stir in parmesan cheese.