Servings: 2 People
A grain free, low carb asparagus risotto made with cauliflower rice.
- 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
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!
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
Serving: 1Serving | Calories: 301kcal | Carbohydrates: 17g | Protein: 17g | Fat: 20g | Fiber: 8g