Cauliflower “Rice” Risotto with Asparagus and Mushrooms

This recipe for Cauliflower Rice Risotto with Asparagus and Mushrooms is absolutely delicious and satisfying.

  • 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
  1. Using a blender, gently pulse the cauliflower so that it creates a rice like consistency
  2. Spray a large pan with cooking spray
  3. Turn flame to medium heat and cook onion, garlic and shallot for about 3 minutes
  4. add mushroom, asparagus, basil, and water. Cover and allow to cook for about 3-5 min or until soft
  5. Uncover, add cauliflower rice and coconut milk and allow to absorb (about 5 minutes) stirring occasionally
  6. add vegetable broth, salt, pepper, dried basil and nutritional yeast
  7. stir completely and allow veggies to absorb liquid
  8. once you get a risotto like consistency (about 5-7 more minutes) turn off heat
  9. plate and enjoy!

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