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!