Description
A light and healthy take on classic risotto, using cauliflower rice for a low-carb base. It’s packed with vibrant spring vegetables like kale and asparagus and finished with a touch of coconut cream for richness.
Ingredients
Units
Scale
- 1 small onion (finely diced)
- 2 cloves garlic
- 1/3 cup (79ml) finely chopped celery
- 1 teaspoon (5ml) olive oil
- 2 cups (473ml) kale
- 1 cup (237ml) vegetable broth
- 3 cups (710ml) cauliflower rice
- 3 tablespoons (44ml) coconut cream
- 2 tablespoons (30ml) lemon zest
- 8 spears asparagus
- 1/2 cup (118ml) peas (frozen)
Instructions
- Pulse the cauliflower florets in a food processor until they resemble rice-sized grains. Be careful not to over-process — a few pulses at a time works best.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion, garlic, and chopped celery. Cook for 4 to 5 minutes until softened. Add the cauliflower rice and stir to combine.
- Pour in the vegetable broth. Stir frequently and cook for 8 to 10 minutes until the cauliflower is tender and has absorbed most of the liquid.
- Meanwhile, trim the asparagus and cut into 1-inch pieces. Blanch the asparagus and peas in salted boiling water for 2 minutes, then drain.
- Stir the coconut cream and lemon zest into the cauliflower risotto. Fold in the blanched asparagus, peas, and kale. Cook for another 2 minutes until the kale wilts. Season with salt and pepper. Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 48 minutes
- Category: Main Course
- Cuisine: Modern Health