Delicious and Healthy Low Carb Asparagus Cauli Risotto Recipe

This low carb asparagus cauli risotto recipe is a healthier version of the classic Italian dish. Made with cauliflower rice instead of Arborio rice, it's low in carbs and packed with nutrients. The asparagus adds a fresh and vibrant flavor, while the parmesan cheese gives it a creamy and rich texture. With just a few simple ingredients, you can enjoy a delicious and nutritious meal that's perfect for a quick weeknight dinner or a special occasion.

Ingredients

• 1 large head cauliflower
• 1 bunch asparagus
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

1. Cut the cauliflower into florets and pulse in a food processor until it resembles rice. Set aside.
2. Trim the tough ends of the asparagus and cut into 1-inch pieces.
3. Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
4. Add the cauliflower rice to the skillet and cook for 5 minutes until slightly softened.
5. Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes or until the cauliflower is tender.
6. Stir in the asparagus and cook for an additional 5 minutes until the asparagus is crisp-tender.
7. Remove from heat and stir in the grated parmesan cheese. Season with salt and pepper to taste.
8. Serve the low carb asparagus cauli risotto hot, garnished with fresh parsley for a pop of color.

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