Cauliflower Risotto

Ingredients

• 1/2 cup cauliflower rice
• 1/2 tsp olive oil
• 4 spears asparagus - cut into 1" pieces
• 1/4 cup mushrooms - sliced
• 2 tbsp onion - chopped
• 1 clove garlic - minced
• 2 1/2 tbsp whole milk
• 1 tbsp parmesan - grated

Instructions

1. Heat oil in a pan over medium heat. Add garlic and onions and cook for 3-5 min. Then add cauliflower, asparagus, and mushrooms, and sauté until softened about 5 min.
2. Stir in milk and parmesan cheese. Stir continuously until heated through and thickened.

Nutrition (per serving)