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Mushroom Risotto with Riced Cauliflower Medley

It’s all about the creamy mushroom risotto.



  • 2 tsp. extra-virgin olive oil
  • 1 medium shallot, chopped
  • 2 c. cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/4 c. chicken broth
  • 1/4 c. heavy cream
  • 1 (12 oz.) bag Green Giant Riced Veggies: Cauliflower Medley
  • kosher salt
  • Freshly ground black pepper
  • 3/4 c. freshly grated Parmesan cheese, divided
  • 2 tbsp. fresh parsley, chopped


  1. In a skillet over medium heat, heat olive oil. Sauté shallot until translucent, 3 minutes. Add mushrooms and cook until softened, 5 minutes. Add garlic and sauté until fragrant, 1 minute more.
  2. Pour in chicken broth and heavy cream and bring to a boil. Reduce heat to medium-low and let simmer for 1 minute.
  3. Stir in Green Giant Riced Cauliflower Medley and season generously with salt and pepper. Cook, stirring occasionally, until softened and most liquid is absorbed, to 7 minutes.
  4. Remove from heat and stir in 1/2 cup Parmesan cheese. Garnish with remaining Parmesan and parsley.