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    Home » Main Dishes

    Asparagus Risotto

    Published: Aug 25, 2018 · Updated: Sep 19, 2022 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow Carb

    An asparagus risotto made with cauliflower rice is a quick and easy low carb dish to make.   It’s a great grain free alternative too.

    The touch of lemon brings this dish together.  I was afraid that the asparagus risotto might be a bit bland, so I squirted some lemon juice in and voila!  It was a very special lemon too.  My very last one until someone brings a few into St Lucia for me. 

    This is a dish that will be forever in my memory of eating.  It was a Sunday and I was having a weekly cook off before the Chief Taster went off on his travels for work.   As I was taste testing this, my taste buds screamed “I’m alive!”.  That’s what happens when you spend a week just eating eggs with the odd salad.  When you cook something delicious your body will go into shock.  Your stomach screams, “keep it coming” and before you know it the whole dish has disappeared.   Then you spend the rest of the day moaning about how full you are.

    The beauty of using cauliflower rice to make a risotto is that it is so quick and easy to make.  No constant stirring, and a delicious asparagus risotto can be served to the table in under 30 minutes. 

    I would advice you add the vegetable (or chicken) stock a bit at a time as you don’t want to flood the cauliflower rice and be left with something that more resembles a soup rather than a risotto.   Add more cheese to your own tastes too.  You can never have enough cheese!

    More cauliflower rice risotto recipes

    Lemon Basil Cauliflower Risotto

    Pumpkin Risotto

    Salmon Risotto

    This post may contain affiliate links. Please read my disclosure policy for more information.

    Asparagus Risotto

    Angela Coleby
    A grain free, low carb asparagus risotto made with cauliflower rice.
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Main Course
    Cuisine American
    Servings 2 People
    Calories 301 kcal

    Ingredients
     
     

    • 1 Cauliflower, medium Riced/grated
    • 20 Asparagus stalks
    • 3 Spring onions
    • 1 tablespoon Olive oil
    • ½ Cup Vegetable or Chicken stock
    • 2 tablespoons Cream Heavy
    • 2 tablespoons Lemon Juice
    • 1 teaspoon Lemon rind
    • ½ cup Parmesan cheese grated
    • ½ teaspoon Salt
    • ½ teaspoon Black pepper

    Instructions
     

    • Steam or boil the asparagus for 5 minutes until tender.
    • Remove from the heat and set aside
    • Heat the olive oil in a large pan over a medium heat.
    • Add the spring onion and gently saute for about 2 minutes until tender.
    • Add the cauliflower rice and toss to coat in the oil.
    • Add the vegetable stock, simmer on a gentle heat for about 10 minutes until tender.
    • Add the asparagus, cream, lemon juice, lemon rind and Parmesan cheese, stir well and season with the salt and pepper.
    • Cook for a further 2-3 minutes until the cheese has melted.
    • Eat and enjoy!

    Notes

    Serves 2
    Nutritional Info per serving:  301 Calories, 20g Fat, 17g Protein, 17g Total Carbs, 8g Fibre, 9g Net Carbs
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

    Nutrition

    Serving: 1ServingCalories: 301kcalCarbohydrates: 17gProtein: 17gFat: 20gFiber: 8g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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