Note: This site contains affiliate links to products I use. I may receive a commission for purchases made through these links; however, this does not impact my reviews, comparisons and preferences between products.

How often is it we just need something simple to play up something that looks fantastic? I’d say that’s pretty much all the time! Lol. (I think it also applies to that visual designer rule, less is more! I tend to apply it to my food, as well.) In this Asparagus Risotto with Mushrooms recipe, you’ll be able to lay down what might have been your starch for a super vegetable–the cauliflower–and top it with your favorite meat, such as baked or pan-seared salmon or even grilled shrimp. The choice is yours. You may even like to change up the spice with basil, and add some Italian-spiced baked chicken to the top!

To be honest, I’ve never been a huge fan of risotto. While it always looked good on someone’s plate at the restaurants, I always felt like it was just one dimensional in its ingredients (ie., a dish full of carbs!). However, when going keto, a risotto takes on a whole new meaning. For one, it’s composed of two items I always have stored in my refrigerator or freezer–riced cauliflower and minced garlic. Two, it allows me to get a good portion of healthy oils, avocado and extra virgin olive oil. And, three, cauliflower is a wonderfully healthy vegetable!

Did you know that cauliflower contains:

Vitamin C–Needed for a healthy immune system.
Fiber–Great for digestion. It feeds good gut bacteria, helping to reduce inflammation.
Choline–Needed for a healthy nervous system and maintaining cell membranes.
Antioxidants, including sulforapane–These antioxidants protect your body from free radicals, inflammation, and may inhibit growth of some cancer cells.

The brief health information provided in this post can be found on Healthline.com, in an article titled “The Top 8 Health Benefits of Cauliflower“.

If you get a chance to make this recipe, please consider leaving a review, comment for improvements, or tag a photo of your risotto on my Instagram page! As always, I appreciate your support of my new website and it’s clean keto, grain-free posts.

Keto Asparagus Risotto with Mushrooms

0 from 0 votes

Recipe by J. Irish, Ketolicious Eats Course: ItalianCuisine: RisottoDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

282

kcal

Enjoy this Asparagus Risotto with Mushrooms for your next meal. It’s spiced with oregano and garlic, and includes two healthy fats–avocado and extra virgin olive oil. You’ll be delighted your cauliflower rice can take on one more keto transformation that’s easy to make and healthy!

Macros: 10.5g protein | 22.8g fat | 5.7g net carbs

Ingredients

24 ounces 24 frozen organic cauliflower rice
1 tablespoon 1 avocado oil for thawing your cauliflower rice with
1-1/2-2 tablespoons 1-1/2-2 organic butter-flavored coconut oil (This link includes butter-flavored coconut oil from Thrive Market, an online store that requires an annual or monthly membership. Use this special link to get up to in shopping credit when you join.)
3/4 cup 3/4 organic free-range chicken bone broth
1/2 tablespoon 1/2 dried parsley
1/4 cup 1/4 raw organic pasture-raised cheddar cheese
3 tablespoons 3 raw Parmesan cheese–I use the raw brand (in a block form) from Trader Joe’s that is imported from Italy.
1/2 teaspoon 1/2 onion powder
3 sprigs 3 fresh organic oregano–tear off the leaves from sprigs that are roughly 6″ each
2 teaspoons 2 organic minced garlic
3/4 teaspoons 3/4 Himalayan pink salt
1/2 teaspoon 1/2 ground black pepper
1/2 teaspoon 1/2 xanthan gum powder–This is used to thicken the sauce, although 1 tablespoon of arrowroot powder may be used. (In my macros, I have included xanthan gum powder in this dish. Using 1 tablespoon arrowroot powder will add 7 net carbs to the whole dish. When divided by 6 servings, it is a little over 1 net carb per serving.)
organic extra virgin olive oil for drizzling over the risotto after it is served in bowls (In my macros below, I have included 4 tablespoons in this dish.)
1/2 teaspoon 1/2 red chili flakes, optional
For Sautéing
1/2 bunch 1/2 fresh organic asparagus, 1″ trimmed from the larger ends and cut into 3/4″ pieces.
2 large 2 organic Bella or other mushrooms, chopped or sliced
1 tablespoon 1 avocado oil for sautéing your asparagus and mushrooms

Directions

Put the frozen cauliflower rice and 1 tablespoon of avocado oil into a large skillet, and heat on medium low until the cauliflower has thawed.
After the cauliflower has thawed, break up any larger chunks. Then add the bone broth, butter-flavored coconut oil, parsley, onion powder, salt and pepper, and mix well.
In another medium-sized skillet, already warm with the other tablespoon of avocado oil, sauté your asparagus and mushrooms on medium heat. This should take about 10 minutes. I like to cover the pan during the first five minutes to allow steam to cook the vegetables through, and then remove it so the outside becomes more crisp but not overdone. (If you leave asparagus on the stovetop too long, it tends to lose moisture, becoming fibrous and hard to eat.)
Then, add your cheeses, fresh oregano, and minced garlic to the cauliflower mixture, and stir well.
Now, add your sautéed veggies, the asparagus and mushrooms.
Then, to make your liquid ingredients thicken into more of a creamy consistency, add your xanthan gum powder. One tablespoon of arrowroot powder may also be used, if you don’t have xanthan gum powder; however, it will add a little over 1 net carb per serving.
As the risotto begins to warm, taste it for any preference adjustments.
When completely warm and to your liking, serve in bowls. Drizzle organic extra virgin olive oil for extra good fat and enjoy!