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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.