Mushroom & Cauliflower Rice Risotto

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
3.16 from 227 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine International
Calories 266.5 kcal

Ingredients
  

  • 150 g cauliflower rice Birds Eye
  • 1 tablespoon extra-virgin olive oil
  • 1/4 brown onion diced
  • 1 clove garlic minced
  • 1 cup mushrooms sliced
  • 2 tablespoons vegetable stock
  • 1 tablespoon parmesan cheese finely grated
  • 2 tablespoons fresh parsley finely chopped

Instructions
 

  • Place frozen Birds Eye Cauliflower Rice in a microwave safe dish. Cook uncovered on HIGH for 5 minutes, stirring halfway. Remove excess moisture from Cauliflower Rice by firmly pressing in a sieve. Alternatively, place in a clean chux or tea towel, twist and squeeze.
  • Heat olive oil in a fry pan over medium heat and sauté onion, garlic and mushrooms until softened.
  • Add cooked cauliflower rice to the pan and pour over the vegetable stock. Stir, cover and simmer for 5 minutes.
  • Remove the lid, stir through the parmesan cheese until melted. Transfer to a bowl and garnish with parsley.

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.

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