Vegetarian

Cauliflower Risotto w/asparagus and mushrooms takes 5 minutes to prepare.

Cauliflower Risotto w/asparagus and mushrooms takes 20 minutes to cook.

Cauliflower Risotto w/asparagus and mushrooms makes 2 servings.

The ingredients for Cauliflower Risotto w/asparagus and mushrooms are:

210 grams Cauliflower, raw
1 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
1 clove Garlic
115 grams Mushrooms, fresh
90 grams Asparagus, fresh
1.5 fl oz White Wine
.5 fl oz Lemon Juice
1 tbsp Lemon Zest
2 tbsp Parsley

Here is how you make Cauliflower Risotto w/asparagus and mushrooms:

1. Use riced cauliflower2. Dice onion and crush/finely chop garlic. Cook onion for a minute then add garlic. Cook for 3-5 minutes until onion has softened.3. While the onion is cooking, slice the mushrooms. Trim asparagus and cook another minute or two.4. Add cauliflower, wine and lemon juice to the pan. Cook another 5-10 minutes, partly covered the first 3 minutes or so, until the cauliflower and asparagus are tender. Cook a minute longer if needed, uncovered, to absorb/steam off the liquid. Add the lemon zest and chopped parsley, stir through and serve.Serving Size: Serves:2Number of Servings: 2Recipe submitted by SparkPeople user XREPHA.

The nutritional information for Cauliflower Risotto w/asparagus and mushrooms is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 101.3

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 38.3 mg
• Total Carbs: 17.4 g
• Dietary Fiber: 6.4 g
• Protein: 7.2 g