Mushroom Risotto with Riced Cauliflower Medley

Ingredients

• 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

Directions

1. Step 1In 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. Step 2Pour in chicken broth and heavy cream and bring to a boil. Reduce heat to medium-low and let simmer for 1 minute.
3. Step 3Stir 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. Step 4Remove from heat and stir in 1/2 cup Parmesan cheese. Garnish with remaining Parmesan and parsley.