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
- 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.
A delicious and simple to prepare side dish that goes well with roast chicken or beef. Savoy cabbage is packed with nutrients and supports gut health. Kohlrabi adds a delicately crisp texture to the dish.
Savoy Cabbage & Kohlrabi
- 1 head savoy cabbage cored and sliced
- 2 bulbs kholrabi peeled and cut into matchsticks
- 3 cloves of garlic minced
- 4 tbsp butter
- 6 tbsp water
- salt and pepper to taste
Melt butter in large frying pan or wok over medium heat
Add cabbage, kholrabi, garlic and water and stir to combine
Reduce heat to low and cover, stirring occasionally until water is absorbed and cabbage and kohlrabi and crisp but tender
Remove from heat and season with salt and pepper to taste
Skipping the barley and adding cauliflower rice at the end of the cooking time adds texture to this delicious soup without the added carbs.
Low Carb Beef "Barley" Soup
This recipe also works really well with leftover roast beef, just skip ahead to step 4.
- 2 tbsp plus 2 tsp olive oil
- 1 large onion diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 3 cups stewing beef
- 3 cloves garlic minced
- ¼ cup white wine
- 2 bay leaves
- 6 cups good quality beef stock
- 2 tsp dried thyme
- 1 ½ cups cauliflower rice
- Salt and Pepper to taste
Heat 2 tbsp olive oil in frying pan over medium/high heat. Add beef and and sear on all sides.
Take beef out of frying pan, place in a bowl and set aside.
Add wine to pan to deglaze scraping up the remaining bits of meat. Add this to large soup pot.
Add the remaining oil, carrots, celery, onion and garlic to frying pan and saute until cooked part way though. Add to soup pot.
Cut meat into smaller bite size pieces (2 cm) and add to pot.
Add beef broth, bay leaves, thyme. Bring to a boil then simmer for 30 minutes.
Add cauliflower rice and salt and pepper and simmer for an additional 15 minutes.