Cauliflower Mushroom Asparagus Risotto
Holly Keas @Rivermoon
Cooking Instructions
- 1
Saute mushrooms in a dry pan until they become golden brown.
- 2
Add in 1 Tbs oil to mushrooms, then add in the asparagus. Cook for about 2-3 minutes.
- 3
Once the mushrooms and asparagus are cooked through, add the cauliflower and mix together.
- 4
Slowly add in the chicken stock 1/4 cup at a time until the cauliflower absorbs all the liquid. Continue adding in liquid until the vegetables can no longer absorb any more liquid.
- 5
Add in the butter, and the cheese until melted and well mixed. Check for seasoning and enjoy.
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Translated from Cookpad Italy
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