Cauliflower Risotto with Asparagus & Mushrooms - Good Neighbor Pharmacy

Name: Cauliflower Risotto with Asparagus & Mushrooms - Good Neighbor Pharmacy
Ingredients: 1 pound cauliflower florets (from one medium-sized cauliflower, about 1 1/4 pounds) NOTE: If you do not have a food processor to rice the cauliflower, use frozen riced cauliflower.; 1 tablespoon olive oil; 1 large shallot, minced; 1 pound baby bella mushrooms, stems removed and sliced; 1/2 pound asparagus, tough ends snapped off and cut into 1-inch pieces; 1/2 teaspoon salt (divided); 1/2 teaspoon dried thyme; 1/2 cup chicken stock, or use vegetable or mushroom stock for a vegetarian option; 2 tablespoons heavy cream (or more to taste); 3 tablespoons grated Parmesan cheese (or more to taste)

www.mygnp.com

May 2025 Cauliflower stands in for arborio rice in this low-carb, high-fiber, vegetable-packed version of mushroom and asparagus risotto.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mygnp.com.

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Ingredients

1 pound cauliflower florets (from one medium-sized cauliflower, about 1 1/4 pounds) NOTE: If you do not have a food processor to rice the cauliflower, use frozen riced cauliflower.
1 tablespoon olive oil
1 large shallot, minced
1 pound baby bella mushrooms, stems removed and sliced
1/2 pound asparagus, tough ends snapped off and cut into 1-inch pieces
1/2 teaspoon salt (divided)
1/2 teaspoon dried thyme
1/2 cup chicken stock, or use vegetable or mushroom stock for a vegetarian option
2 tablespoons heavy cream (or more to taste)
3 tablespoons grated Parmesan cheese (or more to taste)