Low Carb Lemon and Asparagus Risotto

by Julianne De Witt

July 24, 2019

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!

Low Carb Lemon and Asparagus Risotto

Servings: 4


  • 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


  • 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.


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