Homemade Cauliflower Risotto Healthy Recipe - Low Carb Rockin Robin Cooks

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Cauliflower Risotto
Ingredients:
1 small to medium cauliflower, organic, cut into florets
1 yellow onion, super fine dice
1 - 2 Tbsp. olive oil
4 cloves of garlic, minced
4 cremini mushrooms, sliced or super fine dice
cup garbanzo beans, drained, rinsed
2 - 3 Tbsp. water
Zest from 1 lemon
cup cream cheese
1 cup of asparagus, rinsed, and cut into bite size pieces
Salt to taste
cup chicken broth
cup fresh grated parmesan cheese
Chopped fresh parsley for garnish

Directions:
Place the cauliflower florets into a food processor and process until the cauliflower looks like rice grains.

In a large frying pan, place the olive oil, onions, and mushrooms in over medium high heat. Stir frequently for 10 minutes lowering the temperature to medium low as it cooks.

Add the asparagus and a little salt to the pan and continue cooking for 5 more minutes.

Next add the garlic and really work it into the bottom of the pan and mix it into the onion mixture for about 1 minutes.

After 1 minute add the cauliflower and chicken broth and cook/stir for 5 minutes or until the cauliflower is soften a bit.

While the cauliflower is cooking, place the garbanzo beans into a blender and add the water. Blend until pureed.

When the cauliflower has softened a bit, add the cream cheese and garbanzo puree to the pan. Really work this in by stirring and maybe even turn the heat up a bit to get this fully incorporated into the dish.

Now its time to add the lemon zest to the dish along with the parmesan cheese, stirring to fully combine. Taste for salt and then serve it up. Enjoy!

You can garnish with the parsley and additional parmesan cheese if you like.

Thanks for watching and sharing!
Rockin Robin
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