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Mushroom Cauliflower Risotto
Ingredients
  • 2 tbs olive oil divided
  • 8 oz Gourmet Blend mushrooms sliced
  • salt and pepper to taste
  • 1 shallot fine chop
  • 2 cloves garlic minced
  • 2 12 oz bags frozen riced cauliflower
  • ½ tsp dried thyme
  • ¼ cup dry white wine
  • ½ cup vegetable broth room temp.
  • 1 tbs butter
  • ½ cup pecorino romano cheese grated
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