5-Minute Rice-Free Risotto

By rbynum

Ingredients

• Yields 5 cups
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, chopped
• 1 small cauliflower grated on large holes of box grater
• 2 cups finely chopped Portobello mushrooms
• Freshly ground pepper
• 1/2 tsp sea salt
• 1/2 cup Greek yogurt
• 3 tbsp parmesan
• 1/4 cup fresh chopped parsley

Details

Servings 5

Preparation

Step 1

Warm the oil in a large saucepan, stir in onions and cook until translucent, about 5 minutes. Stir in garlic, cook until fragrant, about 30 seconds. Add the cauliflower and cook, stirring occasionally, for about 5 minutes until softened. Mix in the mushrooms, salt and pepper and cook for 3 to 4 more minutes. Turn off the heat. Blend in the yogurt and Parmesan, sprinkle with parsley, and serve.