If you are looking for a way to add more vegetables to your diet then this dish is a must make!! We used Green Giant's Cauliflower Risotto Medley to make this creamy mushroom risotto. It comes with riced cauliflower, bits of asparagus and mushrooms. We added peas as well! Be sure to look for it in the freezer aisle at your next grocery visit!
2 TBS olive oil
1 cup chicken broth
1-2 shallots diced
1 garlic clove
1 bag Green Giant Cauliflower Risotto Medley
1/4 cup peas, frozen
1/2 cup Parmesan cheese
1/2 cup dry white wine
Salt to taste
Ground black pepper to taste
Fresh parsley, chopped
*tip-add a little milk or whipping cream do make more creamy
Heat olive oil in a pan and sauté shallots and garlic. Add in broth and white wine. Let simmer until shallot is translucent. Add in cauliflower risotto medley, salt, pepper and cook until some of the water is evaporated. Add in grated Parmesan and peas. Stir until well combined and creamy about 5...
If we could jump into a pool full of hummus, we probably would, which is why we made an extra batch today! Full of healthy fats and fiber to fill you up! Use 2 TBS as a dip with veggies, a spread on sandwiches or even a dressing for salads! So versatile and so good!
1 (15-ounce) can chickpeas
1/4 cup fresh lemon juice (1 large lemon)
1/4 cup tahini
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Salt to taste
2 to 3 tablespoons water
Dash ground paprika, for serving
Place ingredients in food processor and blend until desired consistency! Drizzle with olive oil and top with paprika! Enjoy!