Creamy Cauliflower and Asparagus Risotto

I have a ton of cauliflower rice in the freezer. I prefer the green giant frozen cauliflower rice it works great! cooks great! very versatile. SO today I made a cauliflower risotto! Now I have never made a risotto so I literally wung this recipe. I had baby asparagus and decided to use that too. It came out so very creamy and cheesy yes I had to add cheese! and literally was done in 15 minutes.

I did NOT get pictures while making it because to be honest I was trying my hand at tic tok and making my first voiceover video LOL BUT I did managed a few screenshots! I sautéed garlic and onions in butter and a little bit of oil until the garlic was fragrant and onions soft. I microwaved the cauliflower in the bad of course for 7 minutes then I did drain some using a colander and threw in with the onions. I then added some broth, heavy cream, cream cheese and shredded cheddar! Cabot cheese makes this amazing two blend cheddar I literally use it for everything.

I let everything simmer together added some seasonings which will be listed in the recipe below added a good amount of salt and pepper and BAM. This is an absolutely keeper and very good. I bet if you added some shrimp and a squeeze of lemon juice it would be great!

We will be having this for dinner tonight with our roasted pork loin which is also already in the recipes! If you do try this and or tweak it by adding new flavors or shrimp do let me know what you think! scroll down for the recipe!

What we need:

1 bag green giant cauliflower rice OR 4 cups cauliflower rice

½ cup diced onion

1 clove crushed garlic

2 Tbs butter

1 Tbs olive oil

¼ Cup chicken broth

¼ cup heavy cream

2 Tbs Italian seasoning

1 Tbs garlic powder

1 ½ cups shredded cheddar cheese

Salt and pepper

3 cups fresh asparagus sliced

2 Tbs cream cheese

What we do:

  • Place asparagus in a bowl with 1 Tbs of water and microwave for 2 minutes. Set aside
  • Microwave the bag of cauliflower rice for 7 mins. Remove and drain some of the access liquid. Set aside. If using fresh cauliflower steam until tender.
  • In a pan place butter, oil, onions, and garlic and sauté until garlic is fragrant and onions are tender about 10mins. Add the cauliflower rice, salt and pepper, Italian seasoning, and garlic powder.
  • Add broth, heavy cream and cream cheese mix well add the cheese. Simmer on a low to medium heat until cheese  is melted through.

Published by Nikki's Low Carb Cooking

I enjoy low carb cooking and started my facebook page Nikki's low carb cooking which is a HUGE success. I cook live and help people make better low carb choices while keeping it fun, easy and inexpensive!

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