Low Carb Risotto with Mushrooms and Asparagus
about 12
10 minutes
15 minutes
American
Side Dish
What? Yes! Lean and Green Recipe come true.... low carb risotto! Actually, it's pretty much NO carb risotto, but we won't count the technicality :) This easy Optavia 5 and 1 Recipe is PERFECT for those on low carb diets too!
If you're looking for a hearty, delicious and inspiring new dish, look no further than Low Carb Risotto with Mushrooms and Asparagus. It's creamy, so tasty and pairs perfectly with a simple grilled piece of any kind of protein as an accompaniment for a complete Lean and Green meal.
So delicious, NO ONE will know it's good for you! And that's the way it should be. Eat food like this and you'll help keep the weight off forever!
If you don't like asparagus, feel free to swap out with an equivalent amount of your favorite green veggie. Have fun and enjoy!
Happy Cooking-
Stacey
Ingredients
- 4 teaspoons Stacey Hawkins Roasted Garlic Oil
- ¼ C scallions, greens and whites
- 8 ounces of sliced baby bella mushrooms
- 1 T Stacey Hawkins Garlic and Spring Onion Seasoning
- 1 lb. bag frozen cauliflower rice
- 12 ounces asparagus pieces
- 1 C chicken broth
- 5 oz goat cheese, crumbled
- Dash of Desperation to taste
Directions
Add the oil to a large sauté pan and sauté the scallions over medium-low heat until translucent and flavorful.
Add the mushrooms and sauté for 1 minute.
Add the cauliflower and the Garlic and Spring Onion Seasoning. Stir to combine.
Add the broth and the asparagus. Stir. Turn the heat up to medium high and cook until liquid has evaporated, stirring the mixture frequently.
Turn the heat off. Sprinkle the goat cheese over the mixture and let it sit for 30 seconds-1 minute until it melts a little bit. Then stir to combine into a rich, creamy mixture.
Serve hot and enjoy!
