Name: Asparagus, Kale & Pea Lemon Risotto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 tsp olive oil; 2 tbsp lemon zest; 1 cup vegetable broth; 2 cups kale; 1/3 cup finely chopped celery; 8 spears asparagus; 1/2 cup peas; 1 small onion; 3 tbsp coconut cream; 2 cloves garlic; 3 cups cauliflower rice

Risotto Dish

My risotto looks too dry, what did I do wrong?

Do I really need to stir the risotto constantly?

Can I use low-fat or non-dairy milk instead of stock?

What is the right texture for a perfectly cooked risotto?

Is it necessary to add cheese and butter at the end?

This Lemon Cauliflower Risotto is light, fresh, and full of flavour. It's a one pan, 30 minute meal that is a great low carb Whole30 alternative to traditional risotto.

Gluten Free

Lactose Free

Mediterranean

Vegetarian

Vegan

Whole 30

Paleo

Oils

milliliter

olive oil

Fresh Fruit

gram

lemon

Stocks & Broths

vegetable broth

Fresh Vegetables

kale

celery

asparagus

green peas

onion

Canned & Dry Milk

canned coconut cream

garlic

Frozen Vegetables

riced cauliflower

Riboflavin (B2)

Vitamins

Niacin (B3)

Dietary Folate Equivalents

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Vitamin C

Choline

Copper

Manganese

Thiamin (B1)

Pantothenic acid (B5)

Vitamin B6

Vitamin A

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Water

Selenium

Vitamin K

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

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Asparagus, Kale & Pea Lemon Risotto

Baking Goods

Produce

Meal

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