Low Carb Lemon and Asparagus Risotto

by Julianne De Witt | Jul 24, 2019 | Sides

I’m all about the cauliflower rice. I always keep a few bags in my freezer to use in my favourite recipes as a substitute for regular rice. A recipe came across my feed recently for a vegan risotto using broccoli rice and it looked so delicious. I can live without the rice but I can’t have risotto without the Parmesan so here is my version of Low Carb Lemon & Asparagus Risotto with all the yummy dairy. Hope you like it!

Print Recipe

Low Carb Lemon and Asparagus Risotto

Servings: 4

Ingredients

• 1 cup cream
• 1 tsp concentrated vegetable stock I use Better Than Bouillon
• 1 tsp cornstarch
• 2 cups asparagus tips
• olive oil for cooking
• 5 green onions diced
• 2 cloves garlic crushed
• 5 cups frozen cauliflower rice thawed
• Juice and zest from 1/2 fresh lemon
• Salt and pepper to taste
• 1 tsp dried thyme
• 4 tbsp or more grated parmesan

Instructions

• Heat olive oil in a frying pan over medium heat and add in the onion and garlic and cook until fragrant.
• Pour in the cream, and add the stock cube. Whisk in the stock and cornstarch and allow the mixture to thicken slightly.
• In a separate pan, saute the asparagus lightly and set aside.
• Squeeze as much water from the cauliflower rice as possible and add this into the frying pan and cook through.
• Add the asparagus to the risotto and stir * Add in the lemon juice and zest, thyme leaves, parmesan and season to taste with salt and pepper.
• Serve garnished with some extra asparagus and more parmesan on top.