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Photo of Spring Pea and Mushroom Cauliflower Risotto by Katie Lee Biegel by WW

Spring Pea and Mushroom Cauliflower Risotto by Katie Lee Biegel

3
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
2
Difficulty
Easy

Ingredients

Unsalted butter

1 tsp

Garlic

1 clove(s), thinly sliced

Cremini mushroom

8 oz, thinly sliced

Table salt

2 pinch(es), or to taste

Black pepper

2 pinch(es), or to taste

Uncooked cauliflower rice

12 oz

Frozen baby peas

½ cup(s)

Canned low-sodium chicken broth

1 cup(s), or vegetable broth (or homemade)

Grated Parmesan cheese

¼ cup(s), plus more for garnish, if desired

Uncooked pea shoots

1 cup(s)

Lemon

½ item(s), large

Instructions

  1. In a large nonstick skillet over medium heat, melt the butter with the garlic. Stir in the mushrooms and cook until browned, 5 to 7 minutes. Season the mushrooms with salt and pepper.
  2. Increase the heat to medium-high and stir in the cauliflower rice and frozen peas. Saute for 1 to 2 minutes. Add 1/2 cup of the broth and simmer until the liquid has mostly evaporated, 1 to 2 minutes.
  3. Stir in the remaining broth and salt to taste. Simmer until the liquid is almost gone, 3 to 4 minutes. Stir in Parmesan.
  4. Serve topped with pea shoots and a squeeze of lemon. Garnish with more Parmesan if desired.
  5. Serving size: 1/2 of recipe

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