Apple and luganega risotto
by
19 recipes
Fake cauliflower risotto with asparagus
ingredients
servings
4
Cauliflower
1 unit
Greenhouse asparagus
500 oz
Dried pine nuts
30 oz
Onion
1 unit
Butter
50 oz
White wine
1/2 glass
Vegetable broth
1 fl oz
Sour cream
100 oz
single courses from Italy
Fake cauliflower risotto with asparagus
Fake cauliflower risotto with asparagus
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Fake risotto, I used cauliflower instead of rice for a ketogenic recipe
preparation
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.
step 2
Clean and blend the cauliflower from raw to reduce it to small grains similar to rice
step 3
Put the remaining stems in a pan with the butter and soften them together with a few ladles of vegetable broth
step 4
Blanch the asparagus tips in salted water for a few minutes. Drain and season with pepper, lemon and oil and set aside.
step 5
Add the cauliflower to the pan with the onion and round stems. Toast and add the broth until the cauliflower is cooked.
step 6
Once the stems have softened, blend them together with the sour cream and add to the cauliflower risotto once cooked.
step 7
Toast the pine nuts. Whisk the risotto with cheese and Parmesan
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
