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Nutrition Facts
Serving Size 508 g
(Approx. 2 Servings)
Amount Per Serving
Calories 550 Calories From Fat 440
% Daily Value*
Total Fat 49 g 75%
Saturated Fat 14 g 70%
Trans Fat 0.5 g
Cholesterol 50 mg 17%
Sodium 1020 mg 43%
Total Carbohydrate 22 g 7%
Dietary Fiber 9 g 36%
Sugars 9 g
Protein 8 g
Vitamin A 20% Iron 15%
Vitamin C 170% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Cauliflower Asparagus Mushroom Risotto

Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
2  People


Recipe makes 2 Servings

2 Tbsp olive oil
4 Oz baby bella mushrooms, thinly sliced
2 Tbsp shallots, finely chopped
1 Tbsp fresh garlic, finely minced
3/4 cup(s) vegetable stock
1/3 cup(s) heavy cream
1 jar Le Conserve della Nonna Asparagus Cream (6.7 OZ)
14 Oz H-E-B Caulibits
1 Tsp black pepper, freshly ground
2 Tbsp Parmesan Cheese, finely grated
1 Tbsp flat leaf Italian parsley, finely chopped
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Heat oil in a soup pot on medium-high.
Add mushrooms and cook until golden brown, about 4 to 5 minutes.
Add shallots and garlic and saute 3 minutes, just until shallots begin to soften.
Pour in stock, heavy cream and Le Conserve della Nonna Asparagus Cream, and bring to a simmer for about 3 minutes.
Stir Caulibits and black pepper into simmering liquid, cover and cook 5 to 6 minutes, stirring occasionally, until Caulibits are tender but still slightly firm.
Add cheese and parsley and stir. Season with salt and additional pepper, if desired, and serve.


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