Cauliflower “Rice” Risotto With Asparagus And Mushrooms
This recipe for Cauliflower Rice Risotto with Asparagus and Mushroom is absolutely delicious and satisfying. It's Fat-free, gluten-free, sugar-free, vegan, paleo and complex carb-free!
Ingredients
- 3 cups cauliflower riced (about ⅔ head cauliflower)
- ¼ cup onion chopped
- 1 garlic clove minced
- ½ shallot chopped
- 1 cup mushroom chopped
- 1 cup asparagus chopped
- ¼ cup basil chopped
- ¼ cup water
- ½ cup coconut milk (or almond etc)
- 2 TBS nutritional yeast (or parm. cheese)
- ½ cup vegetable broth
- ½ tsp salt
- pepper to taste
- 1 tsp dried basil
Instructions
- Using a blender, gently pulse the cauliflower so that it creates a rice like consistency
- Spray a large pan with cooking spray
- Turn flame to medium heat and cook onion, garlic and shallot for about 3 minutes
- Add mushroom, asparagus, basil, and water. Cover and allow to cook for about 3-5 min or until soft
- Uncover, add cauliflower rice and coconut milk and allow to absorb (about 5 minutes) stirring occasionally
- Add vegetable broth, salt, pepper, dried basil and nutritional yeast
- Stir completely and allow veggies to absorb liquid
- Once you get a risotto like consistency (about 5-7 more minutes) turn off heat
- Plate and enjoy!
Notes
If your risotto is too "liquidy" add 1 TBS flour (I would use oat flour)