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Asparagus Mushroom and Cauliflower Risotto

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.

Asparagus, Mushroom, and Cauliflower Risotto

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

Asparagus Mushroom and Cauliflower Risotto

Prep Time 5 minutes
Cook Time 20 minutes
Course Dinner, Lunch, One-pot Meal
Servings 4 people


  • 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


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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