Ingredients:
- 2 tbsp olive oil, divided
- 1 cup mushrooms, sliced, (4 ounces)
- 1/2 cup yellow onions, diced, ¼ inch
- 2 cloves garlic, minced
- 4 cups cauliflower, grated or finely chopped
- 1/4 cup dry white wine
- 1/2 cup asparagus, chopped into ¼ inch coins
- 1 cup zucchini, grated
- 1/2 cup green peas, fresh or frozen
- 1/2 cup vegetable broth
- 1/2 cup milk (dairy, cashew or almond)
- 1/2 cup Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 tsp black pepper, freshly ground
- zest of 1 lemon
- 1/4 Italian parsley, chopped
- 1/4 cup basil leaves, thinly sliced
Directions:
- Preheat your Versa Dutch oven or the 12-inch Traditions skillet on low. Once warmed up, add 1 tablespoon olive oil and raise to medium heat.
- Add mushrooms and sauté until tender, about 3 minutes. Transfer to a plate and reserve.
- Reduce the heat to low. Add 1 tablespoon olive oil.
- Add the onion and garlic and cook until they are soft and translucent, 2 to 3 minutes.
- Add the cauliflower and stir thoroughly to make sure it is coated with the olive oil and onions.
- Cook the cauliflower rice for an additional 1 to 2 minutes.
- Deglaze the skillet with the white wine, stirring and scraping the pan until the wine has evaporated, about 2 minutes.
- Add the asparagus, zucchini and peas. Stir to combine. Turn heat up to medium.
- Add the broth and milk, frequently stirring so the vegetables cook and the liquid begins to evaporate.
- Cook for about 6 to 8 minutes, until the cauliflower is tender and just a small amount of the liquid is left on the bottom of the pan.
- Turn off heat. Add cheese, 1/2 teaspoon salt, and ¼ teaspoon black pepper.
- Add cooked mushrooms and lemon zest, stir to combine.
- Taste the risotto and add more salt and pepper as needed.
- Serve and garnish with parsley, basil, and more cheese on top if desired.
