Hello, fellow foodies! Today, we’re diving into the world of comfort food with a twist – our “Asparagus Mushroom and Cauliflower Risotto.” This recipe is a game-changer, bringing together the creamy richness of risotto with a healthy, low-carb twist.
We start with organic pre-made cauliflower rice, which is a genius shortcut to making this dish guilt-free. It’s a blank canvas waiting to soak up all the incredible flavors.
Asparagus, the star of spring, adds a vibrant green crunch that’s both refreshing and nutritious. Pair that with mushrooms, any variety you prefer – whether it’s earthy cremini or exotic shiitake – they bring a depth of umami that’s simply irresistible.
To achieve that classic risotto creaminess, we use vegetable broth, slowly simmered into the cauliflower rice, infusing it with all the flavors. A touch of olive oil adds that luscious, silky texture that makes every bite a delight.
And of course, what’s risotto without a sprinkle of Parmesan cheese? It adds that salty, nutty goodness that takes this dish to the next level.
This “Asparagus, Mushroom, and Cauliflower Risotto” is a cozy, comforting hug in a bowl, minus the guilt. It’s the perfect way to satisfy your comfort food cravings while staying on the healthy track. Try it today and savor the creamy goodness with every forkful!
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Ingredient Lists:
- organic pre-made cauliflower rice (from the frozen section)
- asparagus
- sliced mushrooms (any variety you prefer)
- onion
- garlic
- vegetable broth
- Parmesan cheese
- olive oil
- Salt and pepper
Asparagus Mushroom and Cauliflower Risotto
Ingredients
- 4 cups organic pre-made cauliflower rice (from the frozen section)
- 1 bunch asparagus, cut into 1-inch pieces
- 1 cup sliced mushrooms (any variety you prefer)
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
Prep Work
- Heat the vegetable broth in a saucepan over low heat. Keep warm.
Asparagus & Mushroom Magic
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the asparagus and mushrooms. Sauté until they’re softened and have a bit of color. Remove them from the skillet and set aside.
The Risotto Base
- In the same skillet, add another tablespoon of olive oil.
- Add diced onion and minced garlic. Cook until the onions are translucent.
- Stir in the organic frozen cauliflower rice. Cook for about 5-7 minutes, allowing it to soak up the aromatic flavors and thaw thoroughly.
Bringing It All Together
- Start ladling in the warm vegetable broth, one cup at a time. Stir often and wait for the liquid to absorb before adding the next cup.
- Once the cauliflower rice has achieved a creamy texture (this should take about 15-20 minutes), stir in the cooked asparagus and mushrooms.
- Add in the grated Parmesan cheese and season with salt and pepper to your liking. Enjoy!
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