Vegan Cauliflower Rice Risotto
Ingredients
-
1
tablespoon
extra virgin olive oil
-
1
large
yellow onion, diced
-
8
ounces
mushrooms, sliced
-
12
ounces
asparagus, cut into 1-inch pieces
-
1
clove
garlic
-
1
tablespoon
high quality balsamic vinegar
-
½
teaspoon
dried thyme (or 1 teaspoon fresh)
-
1
pound
cauliflower rice
-
¾
cup
coconut milk
-
to taste
fine sea salt
-
to taste
black pepper
-
to garnish
sliced green onions
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Sauté onion for about 5 minutes until softened, then add mushrooms and asparagus, cooking for an additional 5 minutes.
- If using fresh cauliflower, prepare it now by pulsing in a food processor or grating to create a rice-like texture.
- Add garlic, balsamic vinegar, and thyme, sautéing for another minute.
- Stir in cauliflower rice, coconut milk, and salt, mixing well.
- Bring the mixture to a simmer, cover, and reduce heat to cook until cauliflower rice is tender, about 10 minutes.
- Remove the lid and simmer off any excess liquid if necessary, adjusting seasoning to taste.
- Serve warm, garnished with sliced green onions and black pepper.
Nutrition Facts (estimated)
Servings
2
Calories
156
Total fat
9g
Total carbohydrates
9g
Total protein
6g
Sodium
1173mg
Cholesterol
0mg
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