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Low-Carb Cauliflower Risotto


  • 2 tbsp olive oil, divided
  • 1 cup mushrooms, sliced, (4 ounces)
  • 1/2 cup yellow onions, diced, ¼ inch
  • 2 cloves garlic, minced
  • 4 cups cauliflower, grated or finely chopped
  • 1/4 cup dry white wine
  • 1/2 cup asparagus, chopped into ¼ inch coins
  • 1 cup zucchini, grated
  • 1/2 cup green peas, fresh or frozen
  • 1/2 cup vegetable broth
  • 1/2 cup milk (dairy, cashew or almond)
  • 1/2 cup Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/4 tsp black pepper, freshly ground
  • zest of 1 lemon
  • 1/4 Italian parsley, chopped
  • 1/4 cup basil leaves, thinly sliced


  • Preheat your Versa Dutch oven or the 12-inch Traditions skillet on low. Once warmed up, add 1 tablespoon olive oil and raise to medium heat.
  • Add mushrooms and sauté until tender, about 3 minutes. Transfer to a plate and reserve.
  • Reduce the heat to low. Add 1 tablespoon olive oil.
  • Add the onion and garlic and cook until they are soft and translucent, 2 to 3 minutes.
  • Add the cauliflower and stir thoroughly to make sure it is coated with the olive oil and onions.
  • Cook the cauliflower rice for an additional 1 to 2 minutes.
  • Deglaze the skillet with the white wine, stirring and scraping the pan until the wine has evaporated, about 2 minutes.
  • Add the asparagus, zucchini and peas. Stir to combine. Turn heat up to medium.
  • Add the broth and milk, frequently stirring so the vegetables cook and the liquid begins to evaporate.
  • Cook for about 6 to 8 minutes, until the cauliflower is tender and just a small amount of the liquid is left on the bottom of the pan.
  • Turn off heat. Add cheese, 1/2 teaspoon salt, and ¼ teaspoon black pepper.
  • Add cooked mushrooms and lemon zest, stir to combine.
  • Taste the risotto and add more salt and pepper as needed.
  • Serve and garnish with parsley, basil, and more cheese on top if desired.



Low-Carb Cauliflower Risotto

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