Grain-Free Risotto with Mushrooms and Asparagus
Craving some rich but healthy risotto? Look no further. This risotto is made with cauliflower rice, condensed mushroom soup, and nutritional yeast, saving you from the fat and carb overload a normal risotto brings.
Ingredients
- 1 Lb Asparagus
- 12 Oz Porcini and Crimini Mushrooms, Sliced
- 2 and 2/3 Cups Cauliflower Rice
- 2 Cups Tuscan Kale, Chopped
- 1/3 Cup Condensed Cream of Mushroom Soup (not yet prepared with water)
- 1/3 Cup Trader Joe's Almond Cheese (see note)
- 1/4 Cup Chicken Broth
- 1/4 Cup Water
- 1/4 Cup Nutritional Yeast
- 3/4 Tbs Fresh Minced Garlic
- 1/8 Tsp Fresh Sage
- 1/8 Tsp Thyme
- 1/8 Tsp Salt
- 1 Pinch Black Pepper
- Olive Oil Spray
Instructions
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Start heating two large pans on medium heat on the stove.
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While pans are heating, mix your condensed cream of mushroom soup, broth, water, nutritional yeast, and garlic in a small bowl and set aside.
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Spray your first pan lightly with olive oil and add sliced mushrooms and asparagus. Season with 1/8 tsp of salt and a sprinkle of black pepper then cook for about 5 minutes or until asparagus are browned and tender. Cover and set aside.
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Spray your second pan lightly with olive oil and add cauliflower rice, kale, sage, thyme, and almond cheese, and your sauce mixture. Cook on medium heat until sauce thickens and starts to brown on the vegetables (about 10 minutes).
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Combine the two skillets and season with additional salt and pepper to taste. Serve!
Notes
- For the almond cheese I highly recommend Trader Joe's Almond Mozzarella Style Shreds due to the macronutrients, taste, and meltability. You can also use a mild tasting soy-based cheese or parmesean.
- If you can't find porcini mushrooms you can use all crimini mushrooms. Portobello mushrooms should work as well, though I haven't tried it.
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Nutrition Facts (Per Serving)
- Calories: 160
- Fat: 4g
- Carbs: 22g
- Sugar: 7g
- Protein: 14g
