Heat the oil in a large skillet over high heat and sauté the onion and mushrooms for 5 minutes until browned.
Add the asparagus and cauliflower to the skillet and cook for 4 to 5 minutes, or until the vegetables are soft.
Add the milk, Parmesan, mozzarella, salt, and pepper and mix well. Reduce the heat to medium-low and cook for 3 minutes, or until the sauce thickens as the cheese melts.
Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition
Nutrition Facts
Asparagus-Cauliflower Risotto
Serving Size
2 cups
Amount per Serving
Calories
302
% Daily Value*
Fat
16
g
25
%
Sodium
1275
mg
55
%
Carbohydrates
21
g
7
%
Fiber
5
g
21
%
Sugar
10
g
11
%
Protein
22
g
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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