Prepare the Risotto
In a large sauté pan, melt butter over medium heat. Add mushrooms and garlic and sauté until mushrooms are tender and just turning golden brown. Season with salt and pepper.
Reduce heat to medium low, add frozen cauliflower and butternut squash, and toss to coat in the butter.
Add white wine and cook until the liquid has mostly absorbed. Add broth a few tablespoons at a time, stirring frequently and letting it evaporate each time.
Do the same process with the heavy cream, adding a little at a time and letting it evaporate.
Stir in the parmesan and adjust seasonings if needed. Serve with more grated parmesan and enjoy.
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion3 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
Do I use a combination of one 14 oz bag riced cauliflower and butternut squash or is it two separate 14 oz bags of each.
Thank you
1 bag in total.
Where does the actual risotto come in? Where do I Cook or add in the risotto?
The cauliflower is the "Risotto" it is instead of real risotto. (Gluten free).
Substitute for wine? Can you substitute anything for the wine?
You can just leave it out if you don't like cooking with wine.