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Fake cauliflower risotto with asparagus

ingredients

servings

4

Cauliflower

1 unit

Greenhouse asparagus

500 grams

Dried pine nuts

30 grams

Onion

1 unit

Butter

50 grams

White wine

1/2 glass

Vegetable broth

1 liter

Sour cream

100 grams

single courses from Italy

Fake cauliflower risotto with asparagus

Fake cauliflower risotto with asparagus

vegetarian with lactose with nuts source of C vitamins high in potassium

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Fake cauliflower risotto with asparagus

Fake risotto, I used cauliflower instead of rice for a ketogenic recipe

Fake cauliflower risotto with asparagus step 1

step 1

Clean the asparagus and onion. Separate the stems from the tips. Take some stems and cut them into slices. Let them dry together with the onions in a pan.

Fake cauliflower risotto with asparagus step 2

step 2

Clean and blend the cauliflower from raw to reduce it to small grains similar to rice

Fake cauliflower risotto with asparagus step 3

step 3

Put the remaining stems in a pan with the butter and soften them together with a few ladles of vegetable broth

Fake cauliflower risotto with asparagus step 4

step 4

Blanch the asparagus tips in salted water for a few minutes. Drain and season with pepper, lemon and oil and set aside.

Fake cauliflower risotto with asparagus step 5

step 5

Add the cauliflower to the pan with the onion and round stems. Toast and add the broth until the cauliflower is cooked.

Fake cauliflower risotto with asparagus step 6

step 6

Once the stems have softened, blend them together with the sour cream and add to the cauliflower risotto once cooked.

Fake cauliflower risotto with asparagus step 7

step 7

Toast the pine nuts. Whisk the risotto with cheese and Parmesan

Fake cauliflower risotto with asparagus step 8

step 8

Serve the risotto with the crispy tips on top and the pine nuts and a teaspoon of sour cream, pepper and a drizzle of oil

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