Risotto is a delicious Italian dish, but it can be heavy. By swapping cauliflower for rice and using just enough goat cheese, this recipe recreates the creamy texture while cutting down on calories and carbs. And adding vegetables to the dish packs even more of a nutritious punch. Spring asparagus delivers vitamins K, B12 and folate (which supports healthy brains and hearts), while the mushrooms add a dose of vitamin D. Bonus: The cauliflower will cook quicker than rice so you’ll be out of the kitchen in under 30 minutes. Less prep, same flavor!
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Asparagus and Mushroom Cauliflower Risotto Recipe
Per one-cup serving:
- 229 cal
- 14 g fat (9 g sat)
- 17 g carbs
- 327 mg sodium
- 5 g fiber
- 10 g sugar
- 12 g protein
Prep time: 15 minutes
Cook time: 30 minutes
2 heads cauliflower
1 onion, chopped
16 ounces Portobello mushrooms, washed and sliced
1 bunch asparagus, ends trimmed
4 tablespoons butter
6 cloves garlic, minced
1 cup chicken broth
6 ounces goat cheese
Salt and pepper, to taste
1/4 cup pumpkin seeds (optional)
- Remove stem and leaves from cauliflower. Separate florets and place in a food processor. Process slowly until it reaches the consistency of rice. Set aside.
- Prepare asparagus by washing and then cutting the bottom two inches from the stalks. Cut the asparagus in half.
- Coat the bottom of a large, high-sided skillet by melting two tablespoons of butter. Add the onion and season with salt and pepper. Cook about eight minutes or until onions are caramelized.
- Next, add additional butter and mushrooms. Cook until they just begin to soften and then add in the cauliflower ‘grains’ and garlic. Let the cauliflower cook for four to five minutes.
- Add in the asparagus and chicken broth. Let cook until broth has simmered out and asparagus is tender.
- Stir in goat cheese until melted and the “risotto” has a creamy, blended texture.
- Remove from heat and top with pumpkin seeds.
For more recipes from Alexa, visit Simple Roots Wellness.