2 Cups of Fresh Mushrooms, Chopped (any kind of Mushrooms work: Chanterelle, Porcini, Button, Shitake, etc.)
3 Cups of Fresh Riced Cauliflower
⅔ Cup of Fat Free Chicken, Mushroom or Vegetable Broth
1¼ Cups of Coconut Milk (Unsweetened)
6 Tablespoons of Kraft Reduced Fat Parmesan Cheese
2¼ Cups of Kraft Fat Free Shredded Mozzarella Cheese
Salt & Pepper to Taste
Optional: Snipped Fresh Herbs (any kind)
Instructions
Spray a large non-stick skillet liberally with butter flavored cooking spray and place over medium heat. When pan is hot, add in oil.
Swirl the oil around the pan or use a basting brush to distribute it evenly. Reduce heat to low and add garlic. Cook for about 4 minutes.
Add in your chopped mushrooms and saute for about 5 minutes.
Add in the cauliflower rice and ⅓ cup of the fat free broth. Stir to combine everything and keep the heat low while cooking for 5 minutes.
Add the remaining broth, milk and Parmesan Cheese. Stir to combine and cover the pan. Cook for another 10 minutes while stirring until the sauce becomes thicker. Now add in the shredded Mozzarella Cheese. Stir to combine until melted. Add in salt and pepper to taste. Before serving add in any snipped fresh herbs, if using.
This makes 4 servings. For 4 Servings at about 1 cup per serving. It is 4 Points per serving.
Recipe by Dee Dee Does at https://deedeedoes.com/creamy-mushroom-cauliflower-risotto-healthy-side-dishes-cauliflower-rice-recipes/