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!  Recipe adapted from Hungry Girl.com

 

 

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Ingredients

Ingredients Part A: 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

¾ cup water

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


Ingredients Part B:

4 tsp. reduced fat grated  Parmesan cheese

2 wedges The Laughing Cow Light Creamy Swiss cheese

Ingredients Part C:

1lb boneless skinless Hayter’s Turkey Breast Cutlet, fresh or thawed

1 Tbsp extra-virgin olive oil

1 Tbsp minced garlic or 1 clove garlic crushed

 

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Method of Preparation

In a medium-large non-stick pot, combine  Ingredients Part A.  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.

Ingredients C: Meanwhile, mix together  and minced garlic, brush on Hayter’s Turkey Cutlet brown well in a preheat skillet on medium heat. Approximately 3-4 minutes each side, until juices run clear.

Ingredient’s B: Add Parmesan style topping and cheese wedges to rice mixture, breaking the wedges into pieces. Cook and stir until cheese has melted and is evenly distributed. Spoon onto serving tray or plates. Slice the cutlets on angle into strips and layer on top of Risotto. Enjoy

MAKES 4 SERVINGS

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