Recipe Intro From feedfeed
Need another cozy fall recipe? AlenaFoodPhoto created this Squash and Riced Cauliflower Risotto using Cascadian Farm Riced Cauliflower. Keep a bag in your freezer to whip this up whenever you are in the mood for a healthier risotto, but with all the same comfort!
To see more recipes inspired by Cascadian Farm, click here!
Prep time 10 minutes
Cook time 45 minutes
Yield: Serves or Makes 3-4
In a large pan heat olive oil over a medium heat. Add sliced onions and cook until soft and golden, about 4-5 minutes.
Add butternut squash and cook for about 5 more minutes, than add broth, cover with lid and cook for about 15 minutes.
In a separate pan melt the butter and add mushrooms, cook until soft, about 7 minutes. Then add cauliflower, stir well and cook for about 3-4 minutes. Set aside.
When the butternut squash is soft, add mushroom and cauliflower mixture to the squash mixture. Stir well and cook for about 5 more minutes, adding more vegetable broth, if needed.
Add dried thyme and Parmesan and stir until creamy. Serve immediately.