NUTRITION

SERVINGS

INGREDIENTS

1 cup Cauliflower Rice

1 cup Wild Mushrooms (sliced)

1 small Onion (diced)

2 cloves Garlic (minced)

1.5 tsp Extra Virgin Olive Oil

1/4 cup White Wine

1 cup Vegetable Broth

1 cup Low-Fat Cottage Cheese

2 tbsp Parmesan Cheese

Fresh Thyme sprigs (optional)

Salt and Pepper to taste

PREPARATION

• 1

  Finely dice the onion and mince the garlic. Clean and slice the wild mushrooms. Prepare the cauliflower by processing into rice-sized pieces if not using pre-made cauliflower rice.

• 2

  In a medium pan or skillet over medium heat, warm the olive oil. Sauté the diced onion until translucent, then add the garlic and cook for another minute until fragrant.

• 3

  Add the wild mushrooms to the pan and sauté for 3-4 minutes until they begin to soften and release their moisture.

• 4

  Stir in the cauliflower rice, cooking for an additional 2 minutes to let it warm through.

• 5

  Pour in the white wine and allow it to simmer for about 1-2 minutes until it mostly evaporates.

• 6

  Add the vegetable broth a little at a time while stirring, letting the cauliflower rice absorb the liquid, mimicking traditional risotto consistency. Continue stirring for about 5-7 minutes.

• 7

  Fold in the low-fat cottage cheese to create a creamy texture. Stir well and let it heat through for 1-2 minutes.

• 8

  Finish by stirring in the Parmesan cheese, and season with salt, pepper, and fresh thyme if using. Adjust seasoning as desired.

• 9

  Serve immediately, enjoying the velvety, comforting blend of flavors in every bite.