Place olive oil in a large skillet over medium heat. Add white onion and garlic. Cook and stir occasionally until onion has softened, about 5 minutes.
Hy-Vee Short Cuts Riced Cauliflower makes a super simple and healthy substitution for rice in this quick take on risotto.
Servings and Ingredients
|1 tbsp.||Gustare Vita olive oil|
|1 c.||Hy-Vee Short Cuts chopped white onion|
|2 clove(s)||garlic, minced|
|3 tbsp.||fresh lemon juice|
|1 tbsp.||fresh lemon zest|
|1 c.||Hy-Vee 33% reduced-sodium chicken broth|
|4 c.||Hy-Vee Short Cuts riced cauliflower|
|1 c.||Hy-Vee frozen sweet peas|
|1 lbs.||Hy-Vee Fish Market frozen fully cooked shrimp|
|1 c.||Hy-Vee finely shredded Parmesan cheese|
|Hy-Vee salt, to taste|
|Hy-Vee ground black pepper, to taste|
Things To Grab
- Large skillet
- Airtight containers, for storage
Add lemon juice, lemon zest, and chicken broth. Cook and stir for 1 minute. Add in cauliflower rice, and frozen peas. Cook until cauliflower has softened and peas are heated through, about 10 minutes. Stir in shrimp and cook until heated through. Fold in Parmesan cheese and season to taste with salt and pepper.
Hyvee Culinary Expert TipShave 10 minutes off the prep time by using Hy-Vee Short Cuts riced cauliflower—no washing the food processor, either. Look for riced cauliflower and riced broccoli in the produce department.
If desired, store individual portions in airtight containers in the refrigerator for up to 3 days.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 165mg
- Sodium: 1190mg
- Total Carbohydrates: 18g
- Protein: 29g
Hy-Vee Test Kitchen