Out of this World Vegan Mushroom Risotto
Lunch meal portions below... add 2 Oz more veggies for a full dinner serving
6 oz cauliflower rice
3 oz sautéed mushrooms
3 oz asparagus
2 oz heavy cream or coconut milk
1.5 oz plant-based cheese [or sub nooch]
1 Tbsp extra virgin olive oil
2 oz veggie broth
Boil cauliflower rice in a pot for 5 minutes.
In a separate skillet cook asparagus and mushrooms in olive oil for 3 minutes. Add 2 oz veggie broth for flavor.
Add almond milk and cheese to skillet. Simmer.
Once cauliflower rice is heated add it to the mushrooms and asparagus. Season with salt and pepper and simmer 3 minutes. Enjoy.
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