Cauliflower risotto with asparagus and mushrooms (low carb, vegan)
This cauliflower risotto is full of flavor, easy and ready in less than 30 min.
- 7.5 oz cauliflower rice 210g, ½ med cauliflower
- ½ onion large
- 1 clove garlic
- 2 tablespoon olive oil
- 4 oz mushrooms 115g
- 3 oz asparagus 90g (trimmed weight)
- 3 tablespoon white wine (moscato good)
- 1 tablespoon lemon juice
- ½ lemon zest
- 2 tablespoon finely chopped parsley
Cut the florets off the cauliflower leaving just short stems. Put them in a food processor and pulse a minute or two until a rice-like consistency. You can also coarsely grate by hand, but it will take a lot longer.
Dice the onion and crush or finely chop the garlic. Warm the oil in a medium skillet/frying pan and add the onion. Soften a minute or two then add the garlic. Cook for around 3-5min until the onion has softened.
While the onion is cooking, slice the mushrooms. Trim the asparagus and cut into short lengths. Add the mushrooms to the pan, cook a minute then add the asparagus and cook another minute or two.
Add the cauliflower, wine and lemon juice to the pan. Cook around 5-10min, partly covered the first 3 minutes or so, until the cauliflower and asparagus are tender. Cook a minute longer if needed, uncovered, to absorb/steam off the liquid. Add the lemon zest and chopped parsley, stir through and serve.
Calories: 206kcal | Carbohydrates: 13g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 40mg | Potassium: 645mg | Fiber: 4g | Sugar: 5g | Vitamin A: 640IU | Vitamin C: 67.2mg | Calcium: 45mg | Iron: 1.9mg