Mushroom & Asparagus "Risotto"

Green Giant

1 tbsp. olive oil

¼ cup chopped onion

2 cloves garlic, chopped

¼ cup heavy cream or half-and-half

1 (10 oz.) pkg. riced veggies cauliflower risotto medley

3 tbsp. grated Parmesan cheese

2 tbsp. chopped parsley

Heat olive oil in nonstick skillet over medium heat and cook onion 2 minutes or until softened. Add garlic and cook 30 seconds until fragrant.

Stir in cauliflower risotto medley and cook 5 minutes, stirring occasionally, or until tender.

They wanted you to use a mushroom/asparagus blend but they didn't have any of those at Target so I used a peas and carrots blend.

Stir in heavy cream and cook 1 minute or until heated through.

Stir in Parmesan cheese, parsley and season to taste with salt and pepper.

Served with a big beefy burger patty.

My Rating: 3/5 "This recipe was on the back of a bag of riced veggies on the pretense that it would make the veggies more interesting. It. didn't really do much for them though. It smelled better when it was cooking for sure. Maybe adding cream cheese would make it more interesting?"