All / Vegetables
Riced cauliflower mixed with asparagus, peas and fresh herbs in a creamy cheese sauce.
TOTAL NET WT: 12 oz
PRECOOKED CAULIFLOWER, SAUCE (MILK, WATER, EXTRA VIRGIN OLIVE OIL, CREAM, CHEESE [MILK, SALT, MICROBIAL RENNET], CORN STARCH, SALT, VEGETABLE BROTH [SALT, DRIED VEGETABLES], NUTMEG, BLACK PEPPER), ASPARAGUS, GREEN PEAS, LEEKS, CHIVES
CONTAINS: MILK
TOTAL NET WT: 12 oz
Pour the risotto into a non-stick skillet and add 2 tablespoons of cooking oil.
Cook with lid on at medium heat for 3-4 minutes, stirring occasionally.
Remove lid and cook for an additional 3 minutes. Stir occasionally.