Creamy Pumpkin Faux-sotto
This recipe is a wonderful blend of veggies and cheesy risotto tastes. Yummm.
2 cups finely chopped cauliflower
1 1/2 cups fat-free chicken broth
1 cup diced onion
1 cup thinly sliced mushrooms
1 cup canned pure pumpkin
3/4 cup uncooked brown rice
1/2 cup light plain soymilk
1 tsp. chopped garlic
1/4 tsp. salt, or more to taste
1/8 tsp. black pepper, or more to taste
2 wedges The Laughing Cow Light Creamy Swiss cheese
4 tsp. reduced-fat Parmesan-style grated topping
In a nonstick pot on the stove, combine all ingredients except cheese wedges and Parm-style topping. Stir until well mixed. Bring to a boil.
Once boiling, reduce heat to medium low and cover. Simmer for about 35 minutes, until rice is cooked and veggies are tender.
Add cheese wedges and Parm-style topping, and stir until evenly distributed.
If you like, season to taste with additional salt and pepper. Enjoy!
MAKES 4 SERVINGS
PER SERVING (1/4th of recipe, about 1 1/4 cups): 222 calories, 2.75g fat, 464mg sodium, 41.5g carbs, 5.25g fiber, 6g sugars, 8g protein