Serving Size: 1/4th of recipe (about 1 cup)
PointsPlus® value 5*
Of course we crave creamy rice dishes complete with decadent sauces. We're not CRAZY! But risotto is typically a calorie and fat catastrophe. Not ours, thanks to a secret ingredient: CAULIFLOWER! So much for secrets... Enjoy!
2 cups finely chopped cauliflower
1 1/2 cups fat-free vegetable broth
1 1/2 cups thinly sliced baby bella mushrooms
1 1/2 cups thinly sliced white mushrooms
1 cup diced onion
3/4 cup uncooked brown rice
1 tsp. chopped garlic
1 tsp. Italian seasoning
1/4 tsp. salt, or more to taste
1/8 tsp. black pepper, or more to taste
4 tsp. reduced-fat Parmesan-style grated topping
2 wedges The Laughing Cow Light Creamy Swiss cheese
Optional garnish: chopped parsley
In a medium-large nonstick pot, combine all ingredients except Parm-style topping and cheese wedges. Add 3/4 cup water. Stir until well mixed. Bring to a boil.
Reduce heat to medium low. Cover and simmer for about 35 minutes, until rice is cooked and veggies are tender.
Add Parm-style topping and cheese wedges, breaking the wedges into pieces. Cook and stir until cheese has melted and is evenly distributed. Serve and enjoy!
MAKES 4 SERVINGS