Gluten Free/ Low Carb/ Main Dishes

Asparagus Risotto

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!

4 from 1 vote
Asparagus Risotto
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

A grain free, low carb asparagus risotto made with cauliflower rice.

Course: Main Course
Cuisine: American
Keyword: Easy Comfort Food, family friendly recipe, gluten free low carb recipes
Servings: 2 People
Calories: 301 kcal
Author: Angela Coleby
  • 1 Cauliflower, medium Riced/grated
  • 20 Asparagus stalks
  • 3 Spring onions
  • 1 tablespoon Olive oil
  • 1/2 Cup Vegetable or Chicken stock
  • 2 tablespoons Cream Heavy
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Lemon rind
  • 1/2 cup Parmesan cheese grated
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black pepper
  1. Steam or boil the asparagus for 5 minutes until tender.

  2. Remove from the heat and set aside

  3. Heat the olive oil in a large pan over a medium heat.

  4. Add the spring onion and gently saute for about 2 minutes until tender.

  5. Add the cauliflower rice and toss to coat in the oil.

  6. Add the vegetable stock, simmer on a gentle heat for about 10 minutes until tender.

  7. Add the asparagus, cream, lemon juice, lemon rind and Parmesan cheese, stir well and season with the salt and pepper.

  8. Cook for a further 2-3 minutes until the cheese has melted.

  9. Eat and enjoy!

Recipe 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 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 Facts
Asparagus Risotto
Amount Per Serving (1 Serving)
Calories 301 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Total Carbohydrates 17g 6%
Dietary Fiber 8g 32%
Protein 17g 34%
* Percent Daily Values are based on a 2000 calorie diet.

You Might Also Like

No Comments

Leave a Reply

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.