AuthorDr. Richard Lipman, M.D.CategoryDifficultyBeginner

Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
 1 Green Giant Cauliflower Risotto Medley
 2 tbsp olive oil
 2 tbsp choppen onion
 2 cloves of garilic
 ½ cup Fat Free 1/2 & 1/2
 ¼ cup Fat free Parmesan cheese
 2 tbsp chopped parsley
1

Heat olive oil in nonstick skillet over medium heat and cook onions, garlic, & chopped parsley, 3 minutes or until softened. Reduce heat to low and cook 1 minute. Stir in Green Giant® Riced Veggies Cauliflower Risotto Medley and fat free 1/2 and 1/2 cream, let cook over medium heat 4 minutes or until softened. Stir in skim Parmesan cheese. Cook until desired thickness is reached.

Nutrition: per 1 cup serving 111 calories, 22 carbs vs. 1 cup Risoto-345 cal, 70 carbs

Riced cauliflower rossito with muschroomslow carb

Ingredients

 1 Green Giant Cauliflower Risotto Medley
 2 tbsp olive oil
 2 tbsp choppen onion
 2 cloves of garilic
 ½ cup Fat Free 1/2 & 1/2
 ¼ cup Fat free Parmesan cheese
 2 tbsp chopped parsley

Directions

1

Heat olive oil in nonstick skillet over medium heat and cook onions, garlic, & chopped parsley, 3 minutes or until softened. Reduce heat to low and cook 1 minute. Stir in Green Giant® Riced Veggies Cauliflower Risotto Medley and fat free 1/2 and 1/2 cream, let cook over medium heat 4 minutes or until softened. Stir in skim Parmesan cheese. Cook until desired thickness is reached.

Nutrition: per 1 cup serving 111 calories, 22 carbs vs. 1 cup Risoto-345 cal, 70 carbs

Riced cauliflower rossito with muschroomslow carb

Riced Cauliflower Risotto Medley with Asparagus and Mushroom

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