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Cauliflower “Rice” Risotto With Asparagus And Mushrooms
Kale
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!
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Prep Time
5
mins
Cook Time
20
mins
Total Time
25
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Course
Appetizer, Main Course
Cuisine
Risotto
Servings
3
Servings
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)
Keyword
Cauliflower “Rice” Risotto With Asparagus And Mushrooms Recipe, Cauliflower Rice Risotto