I had serious doubts about whether cauliflower rice would perform well enough in a risotto recipe, but I really wanted to give it try as I love risotto and would love to have it or something similar again. I decided to use asparagus in the recipe over the more typical mushrooms to use a lower carb veggie with a bit more flavour and texture. I threw the bacon in for added texture and protein, and it all worked so well together. I am quite happy to share this recipe and put this lovely surprise out into the world.
Pickled Asparagus Cauliflower Rice Risotto Recipe
Ingredients:
- 1 head of cauliflower, riced
- ½ cup chicken bone broth
- 14 spears of pickled asparagus, chopped
- 3 garlic cloves, minced
- ¼ cup shallot (*or yellow onion), diced
- ¼ cup heavy whipping cream
- ½ cup dry white wine
- ¾ cup pecorino parmesan cheese, coarsely grated
- 4 oz. unsalted butter
- Flaky sea salt (like Maldon or Fleur de sel and freshly ground freshly ground black pepper(to taste)
- 2 teaspoons fresh thyme leaves
- ½ cup cooked bacon chunks (optional)
Directions:
Bring the stock to a boil and set aside.
Melt butter over medium-low heat in a large skillet. Add shallot or yellow onion and garlic and sauté in butter until translucent.
Add cauliflower rice, half the wine and half of the stock. Allow to simmer uncovered until the liquid starts to boil down. Pour in the remaining wine. Add the cream, and simmer until the cauliflower is soft and most of the liquid has disappeared.
Remove from heat and stir in parmesan cheese. Garnish with bacon chunks and fresh thyme, and serve.
Did you try this keto pickled asparagus cauliflower rice risotto recipe out? If so, let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation. :)
