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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