Low Carb Asparagus Cauli Risotto Recipes

Steps:

• Melt ghee in a skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Stir in grated cauliflower; cook for 3 minutes more. Add mushrooms and cook until tender, about 3 minutes.
• Stir heavy cream, Parmesan cheese, salt, pepper, and nutmeg into the skillet; cook over medium heat until creamy, 5 to 7 minutes.

Steps:

• Melt ghee in a skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Stir in grated cauliflower; cook for 3 minutes more. Add asparagus and cook until tender, about 3 minutes.
• Stir heavy cream, Parmesan cheese, salt, pepper, and nutmeg into the skillet; cook over medium heat until creamy, 5 to 7 minutes.

Steps:

• Make the Cauliflower "Rice". Using a food processor grind the fresh cauliflower until it is rice size.
• Steam or Microwave for 5 Minutes.
• Use a strainer if necessary to press out any addition liquid. Set Aside.
• Sautee the onion and garlic in the olive in a frying pan.
• Add zucchini cook for 3 minutes.
• Add "rice", salt & pepper, cream and broth.
• Cook until it starts to reduce approximately 8 min, add parm. cheese; stir.
• Voila, your done. Very easy. I like to toss some fresh chopped Italian (Flat Leaf) Parsley right on top before serving. This makes a great hearty main course dish. Very Low Carb.
• Substitutions: I like to mix it up and use different vegetables, or add meat like shrimp or chicken. Just keep all the basics the same, try making it with asparagus or mushrooms.