Cauliflower rice risotto
A yummy recipe that is totally guilt-free!
1 small cauliflower
½ shallot chopped
1 onion, chopped
1 garlic clove, minced
100g mushroom, chopped
100g asparagus, chopped
250ml Avonmore Slimline milk
40g parmesan cheese
1 tsp dried basil
½ tsp salt
Pepper to taste
Basil leaves, chopped
Using a food processor, gently pulse the cauliflower so that it creates a rice-like consistency.
In a large pan over medium heat, cook onion, garlic and shallot for about 3 minutes.
Add mushroom and asparagus and cook for about 4 to 5 minutes or until soft.
Add cauliflower rice, salt, pepper, dried basil and Avonmore Slimline Milk and cook for about 5 minutes, stirring occasionally.
Once you get a risotto-like consistency (about 5 more minutes) turn off heat. Add the parmesan and fresh basil and stir.
Plate and enjoy!
