Cauliflower Risotto
Makes 4 servings (1 cup per serving) Ingredients 2 cups vegetable stock 2 sprigs rosemary, divided 1 head cauliflower (4 cups), chopped 1 tbsp olive oil 1½ cups
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Ingredients
- 2 cups vegetable stock
- 2 sprigs rosemary, divided
- 1 head cauliflower (4 cups), chopped
- 1 tbsp olive oil
- 1½ cups diced white onion
- Dash of salt and pepper
- 1½ cups sliced mushrooms
- 2 cloves minced garlic
- ½ cup frozen peas
- Shredded Parmesan cheese, for garnish
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