Quick Creamy Cauliflower Risotto with Chicken and Asparagus (Whole30, Paleo, Dairy Free)

Quick Creamy Cauliflower Risotto with Chicken and Asparagus (Whole30, Paleo, Dairy Free)

A quick Whole30 cauliflower risotto with chicken and asparagus, inspired by the best ever traditional risotto recipe. Easy and so creamy, paleo, Whole30, dairy-free, and low carb.

•  Course Main Course, Side Dish
•  Cuisine American, Italian
•  Keyword cauliflower, risotto, whole30
•  Prep Time 5 minutes
•  Cook Time 20 minutes
•  Total Time 25 minutes
•  Servings 6 servings
•  Calories 234 kcal

Ingredients

• 1 1/2 cup + 1 tablespoon Swanson Natural Goodness Chicken Broth
• pinch of saffron
• 2 tablespoons ghee or olive oil see Note 1
• 1/2 white or yellow onion chopped, about 1 cup
• 1-2 cloves garlic minced
• 1 medium head cauliflower grated or riced, about 5-6 cups
• 1/2 cup raw cashews
• 1 tablespoon nutritional yeast
• 1 tablespoon tapioca starch
• 1-1 1/2 teaspoon salt
• A Squeeze of fresh lemon
• 2 cans Valley Fresh Organic Chicken Breast drained
• 1 cup Green Giant Cut Spears Asparagus drained from a 14.5-ounce can

Instructions

1. In a small saucepan, heat chicken broth over medium heat until hot. Do not let boil but keep the broth warm.
2. Place a pinch of saffron threads in a small bowl; pour 1 tablespoon hot chicken broth over and set aside.
3. Heat ghee or olive oil in a large skillet over medium heat. Add onion and cook, stirring regularly, until softened, about 5 minutes. Add garlic and cook, stirring constantly, about 30-60 seconds or until fragrant.
4. Add cauliflower rice to skillet and cook until softening; ladle 1/4 cup of hot chicken broth over to prevent sticking or drying out. Continue cooking until cauliflower rice is cooked through and tender, adding another 1/4 cup of chicken broth if necessary.
5. Meanwhile, combine 1 cup warm chicken broth with cashews and nutritional yeast in a blender. Blend until completely smooth. Pour out any remaining broth in a saucepan then transfer cashew-broth mixture to pan. Place over medium heat and sprinkle tapioca starch over. Whisk until combined, then continue cooking, whisking constantly until just thickened.
6. When cauliflower is cooked, add cashew-broth mixture and saffron-broth mixture to cauliflower rice. Stir to coat and season with plenty of salt, to taste, and a squeeze of fresh lemon juice. Stir in drained chicken breast pieces; stir until combined. Fold in asparagus pieces and serve. Garnish with chopped parsley if desired.

Recipe Notes

Note 1 If you're completely dairy-free, use olive oil. If you simply avoid lactose, you can use ghee, specifically 4th & Heart ghee, which is lactose-free.

Nutrition Facts

Quick Creamy Cauliflower Risotto with Chicken and Asparagus (Whole30, Paleo, Dairy Free)

Amount Per Serving

Calories 234Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 4g25%

Cholesterol 61mg20%

Sodium 979mg43%

Potassium 772mg22%

Carbohydrates 11g4%

Fiber 3g13%

Sugar 3g3%

Protein 21g42%

Vitamin A 205IU4%

Vitamin C 58.2mg71%

Calcium 39mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Source:https://40aprons.com/quick-cauliflower-risotto-whole30-dairy-free/#wprm-recipe-container-19128