Cauliflower Risotto with Pancetta, Asparagus, and Peas

Back in October, we blessed you all with our Mushroom Cauliflower Risotto recipe. We loved the cauliflower risotto situation so much that we decided to bring you a Spring version!

This recipe makes four servings, but we’d totally double up on this and eat it as a meal. Otherwise, we recommend pairing it with your favorite protein of choice. We paired ours with filet, and let me tell you, it was a restaurant-quality experience. Hope everyone’s Monday is off to a great start!

Cauliflower Risotto with Pancetta, Asparagus, and Peas


  • 12 oz riced cauliflower, fresh or frozen
  • 4 oz diced pancetta
  • asparagus, ends trimmed off and cut into 2″ pieces
  • 1/2 cup frozen peas
  • 1 shallot, minced
  • 1/4 cup white wine
  • 1/3 cup chicken bone broth
  • 1/3 cup fresh grated parmesan
  • 1/2 tsp salt
  • pepper, to taste


  1. Bring a pot of water to a boil. Once the water is boiling, add asparagus and blanch for about 2 minutes. Immediately place asparagus in an ice bath to stop the cooking process. Drain and set aside.
  2. Heat a large nonstick skillet over medium-high heat. Add pancetta, stirring occasionally, until cooked through and crispy. Using a slotted spoon, place pancetta on a plate and set aside.
  3. Add shallots to skillet with reserved pancetta fat. Sauté until tender, about 2-3 minutes.
  4. Add cauliflower rice, white wine, bone broth, peas, salt, and pepper. Stir until throughly combined. Continue sautéing until cauliflower rice is tender and peas are heated through, about 5 minutes.
  5. Fold in pancetta, asparagus, and parmesan cheese. Once cheese is thoroughly combined and melted, it’s ready to serve!

Yield: 4 servings

252 calories per serving • Fat: 15.6g • Carbohydrates: 13.6g • Protein: 11g

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