Whole30 Mushroom Asparagus Cauliflower Risotto
 
 
Author:
Serves: 4
Ingredients
  • Ghee 2 TBSP
  • Yellow Onion, Diced .25 cup (25 g)
  • Garlic Cloves, Minced 4 each
  • Mushrooms, Sliced .5 cup (38 g)
  • Asparagus, chopped into .5-1" spears .5 cup (65 g)
  • Full Fat Coconut Milk .5 cup (120 ml)
  • Cauliflower Rice 3 cups (200 g)
  • Sea Salt and Black Pepper to Taste
Instructions
  1. Melt the ghee/clarified butter in a medium skillet over medium heat and then add the onions and garlic, sautéing until softened and somewhat translucent, about 2-3 minutes.
  2. Then add the sliced mushrooms and asparagus and cook for another 3-5 minutes until slightly softened/cooked through.
  3. Stir in the cauliflower rice and coconut milk and cook for another 4 minutes or until softened through and the coconut milk is mostly absorbed.
  4. Season with salt and pepper and then enjoy with protein option of your choice.
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2018/10/30/joy-whole30-mushroom-asparagus-cauliflower-risotto/