Quick Cauliflower Risotto
Ingredients
The risotto
-
¼
cup
olive oil
-
½
small
onion, finely chopped
-
1
large or 2 small
heads cauliflower, finely grated
-
2
cloves
garlic, minced or grated
-
⅓
cup
white wine
-
1
inch
small bunch asparagus, cut into 1-2 sticks
-
½
cup
veggie or chicken broth
-
1
zest
lemon
-
½
cup
full-fat canned coconut milk or cream
-
½-¾
cup
parmesan cheese
-
2
tablespoons
fresh parsley, chopped
Cilantro-Basil Hemp Seed Pesto
-
1
cup
fresh cilantro, finely chopped
-
¾
cup
fresh basil, finely chopped
-
½
cup
raw hemp seeds
-
⅓
cup
olive oil
-
1
tablespoon
fresh lemon juice
-
1
clove
garlic, minced or grated (optional)
-
⅓
cup
parmesan cheese or nutritional yeast (optional)
-
to taste
crushed red pepper
-
to taste
salt and pepper
Instructions
- Combine cilantro, basil, hemp seeds, olive oil, lemon juice, garlic (if using), parmesan cheese (if using), crushed red pepper, salt, and pepper in a bowl to make the pesto.
- Heat olive oil in a large skillet over medium heat, add onion, season with salt and pepper, and cook until caramelized.
- Add cauliflower and garlic to the skillet, season with salt and pepper, and cook for 2 more minutes.
- Deglaze the pan with white wine and cook until the liquid is almost evaporated.
- Stir in asparagus, then slowly pour in veggie broth and coconut milk, bringing to a simmer.
- Cook until the cauliflower and asparagus are tender and the mixture is creamy.
- Remove from heat and stir in lemon zest, parmesan, parsley, and a drizzle of olive oil.
- Serve the risotto topped with pesto and a drizzle of truffle oil if desired.
Nutrition Facts (estimated)
Servings
4
Calories
732
Total fat
60g
Total carbohydrates
30g
Total protein
15g
Sodium
500mg
Cholesterol
20mg
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