Creamy Cauliflower & Mushroom Risotto

Yield: 3½ cups
Serving size: ½ cup

Ingredients

• 2 Tbsp butter 
• 1 tsp garlic, minced 
• 12 oz bag frozen Cauliflower Rice
• 1 cup mushrooms, sliced
• 1 cup green onions, thinly sliced
• 1 cup grated Asiago or Parmesan cheese
• ⅓ cup + 1 Tbsp heavy cream
• ½ tsp salt (or to taste)
• ¼ tsp black pepper

Instructions

1. Melt butter in a medium skillet over medium heat.
2. Add garlic, followed by the riced cauliflower, mushrooms, and green onions, and cook for 5 minutes or until tender.
3. Stir in heavy cream, grated cheese, and seasonings, and continue to cook over medium heat, stirring often, until mixture is creamy, for 3 to 5 minutes.