Low Carb Lemon and Asparagus Risotto

Low Carb Lemon and Asparagus Risotto

by | 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!

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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.

 

Buttery Savoy Cabbage and Kohlrabi

Buttery Savoy Cabbage and Kohlrabi

by | Mar 8, 2019 | Sides

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.

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Savoy Cabbage & Kohlrabi


Servings: 4

Ingredients

  • 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

Instructions

  • 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
  • Enjoy!
Low Carb Beef “Barley” Soup

Low Carb Beef “Barley” Soup

by | Mar 8, 2019 | Soups & Stews

Skipping the barley and adding cauliflower rice at the end of the cooking time adds texture to this delicious soup without the added carbs.

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Low Carb Beef "Barley" Soup

This recipe also works really well with leftover roast beef, just skip ahead to step 4.
Servings: 4

Ingredients

  • 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

Instructions

  • 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.