Cauliflower Risotto with Pancetta, Asparagus and Mushrooms | Simplot Foods

Ingredients

• 2 tablespoons unsalted butter
• 1/4 cup chopped pancetta
• 3 cloves garlic, minced
• 1 large head cauliflower, cut into small florets
• 1 1/2 cups Arborio rice
• 6 cups chicken broth
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste
• 4 asparagus spears, trimmed and cut into 1-inch pieces
• 8 ounces mushrooms, sliced