Low Carb Vegan Asparagus and Mushroom Risotto
How to Make It
Step 1
Melt the coconut oil in a skillet over a low/medium heat. Finely dice the onion and thinly slice the garlic. Add the onion and garlic to the skillet and sweat gently until tender and fragrant.
Step 2
Slice the tough ends from the asparagus. Roughly dice the mushrooms and asparagus spears into 1 inch chunks. Add the asparagus and mushrooms to the skillet and pan-fry for 2-3 minutes to soften a little.
Step 3
Add the cauliflower rice to the skillet along with the salt and pepper. Stir well to combine. Cook through for a minute, then add the vegetable stock. Bring the stock up to a boil. Reduce down to a simmer and stir well. Simmer for 5-8 minutes or until all liquid has evaporated and the asparagus is tender.
Step 4
Finely chop the fresh chives. Squeeze the lemon juice over the risotto and sprinkle over the nutritional yeast and fresh chives. Stir well to combine. Serve immediately.
Ingredients
- Asparagus – 4 medium – spear – 5 1/4″ to 7″ long
- Cauliflower rice – 2.5 cup
- Brown mushrooms (Italian or Crimini mushrooms), raw, high in vitamin D – 2 each
- Vegetable broth, bouillon or consomme – 1 cup
- Lemon juice – 1 tbsp
- Nutritional Yeast – 1 tbsp
- Chives – 1 tbsp
- Garlic – 1 clove
- Coconut oil – 1 tbsp
- Onion – 0.5 small
- Salt, sea salt – 0.5 tsp
- Black pepper – 0.13 tsp