Skillet Vegetable Medley "Risotto" - cooking recipe

Ingredients

2 tablespoons olive oil
1 small onion, chopped
2 cups sliced mushrooms
2 cloves garlic, chopped
1/2 cup dry white wine or chicken broth
1 (7 ounce) package Green Giant(R) Riced Cauliflower Medley
12 ounces asparagus, cut into 2-inch pieces
1/4 cup grated Parmesan cheese

Preparation

Heat olive oil in nonstick skillet over medium heat and cook onion 3 minutes or until softened.
Add mushrooms and garlic and cook 3 minutes.
Stir in wine and bring to a boil over high heat. Reduce heat to low and cook 1 minute.
Stir in Green Giant(R) Riced Cauliflower Medley and cook over medium heat 4 minutes or until softened.
Add asparagus and cook 2 minutes or until tender. Stir in Parmesan cheese.