Cauliflower “Rice” Risotto with Asparagus and Mushrooms
Cauliflower is cooked with broth, asparagus and mushrooms into a satisfying risotto-like dish. You can use pre-packaged cauliflower rice to save time.
- Cooked VegetableCounts as a serving of Cooked Vegetable
- Healthy FatCounts as a serving of Healthy Fat
Makes 6 servings (3/4 cup each)
What you'll need
1 ½ cups chicken broth (can substitute vegetable broth)
3 TBSP hummus
1 medium head cauliflower (or 4 cups packaged cauliflower rice)
2 TBSP olive oil
½ medium onion, finely chopped (about 1 cup chopped)
1 small bunch asparagus, tough ends snapped off, chopped (about 1 cup, chopped)
4 large mushrooms, chopped (about 1 cup, chopped)
Salt and pepper to taste
¼ cup grated parmesan cheese
What to do
Whisk together broth and hummus in a small bowl (does not have to be heated), and set aside.
To make cauliflower ‘rice’, cut or break cauliflower into florets. Pulse in the food processor until cauliflower resembles rice grains.
Heat a large sauté pan over medium high heat and add oil. Add onion and sauté for 1 minute until starting to soften. Add mushrooms and asparagus and continue sautéing for 2-3 more minutes until asparagus is beginning to get tender. Add cauliflower rice and stir another minute, then add hummus broth. Stir well, bring to a simmer, then lower heat to medium and cook, uncovered for 10-15 minutes, stirring occasionally, until cauliflower is tender and broth has evaporated. If broth remains, raise heat back to medium high and cook and stir, uncovered, until broth has evaporated. Remove from heat, add salt and pepper to taste and sprinkle with parmesan cheese. Stir and serve immediately.
Protein: 5 g
Carbohydrate: 9 g
Fat: 7 g