Curvy Girl’s Dinner Recipes

5-Minute Rice-Free Risotto

Ingredients

Yields 5 cups

2 tbsp olive oil

1 onion, diced

3 cloves garlic, chopped

1 small cauliflower grated on large holes of box grater

2 cups finely chopped Portobello mushrooms

Freshly ground pepper

1/2 tsp sea salt

1/2 cup Greek yogurt

3 tbsp parmesan

1/4 cup fresh chopped parsley

Directions

Warm the oil in a large saucepan, stir in onions and cook until translucent, about 5 minutes. Stir in garlic, cook until fragrant, about 30 seconds. Add the cauliflower and cook, stirring occasionally, for about 5 minutes until softened. Mix in the mushrooms, salt and pepper and cook for 3 to 4 more minutes. Turn off the heat. Blend in the yogurt and Parmesan, sprinkle with parsley, and serve.