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

Ingredients:

  • 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

Instructions:

  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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Posted by:Taylor

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