5-Minute Rice-Free Risotto
By rbynum
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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.
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