CAULIFLOWER RISOTTO WITH ASPARAGUS

You could make this a vegetarian option by substituting the chicken broth for vegetable broth.

Cauliflower Risotto with Asparagus

Serves 2-3

Ingredients

• 10 ounce Bag of Frozen Cauliflower Rice, defrosted  

• 1 Tbsp Olive Oil

• 3 Tbsp Butter

• 2 Garlic Cloves, minced     

• 1 Small Shallot, diced  

• 1 c Chicken Broth   

• 1 c White Wine

• ½ Tsp Coarse Kosher Salt     

• ¼ Tsp Black Pepper     

• ¼ c Parmesan Cheese, grated

• 6 spears fresh Asparagus

• 1 Tbsp Fresh Parsley, chopped

• ¼ c Toasted Sliced Almonds

• ¼ c Scallions, chopped

Directions

1. Add the olive oil and butter to a skillet and heat up over medium heat.

2. Add the shallot and saute for 1-2 minutes.

3. Add the garlic and saute for 30 seconds.

4. Add the cauliflower rice and mix until all the rice is coated well.

5. Add the white wine and bring to a boil, then simmer until all the liquid is almost absorbed, about 8-10 minutes.

6. Rinse the asparagus and pat dry.  Snap the stem where the woody part stops (where the white turns to green) then cut into one inch pieces.

7. Add the chicken broth, asparagus, ½ tsp salt and ¼ tsp pepper and bring to a low boil for 10 minutes or until all the liquid is almost gone

8. Add 1 tbsp butter, mix and once melted, add another tbsp butter and mix until melted. Turn off heat.

9. Add the parmesan cheese and mix until incorporated.

10. Add in the fresh parsley and toasted almonds and mix just before serving.

11. Garnish with scallions.