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Asparagus, Kale & Pea Lemon Risotto
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.
4
18
25 min
TOTAL TIME
239
CALORIES
$2.73
PER SERVING
Ingredients
11 INGREDIENTS
2 SERVINGS
1 tsp olive oil
2 tbsp lemon zest
1 cup vegetable broth
2 cups kale
1/3 cup celery
finely chopped
8 spears asparagus
3 cups cauliflower rice
1/2 cup peas
1 small onion
2 cloves garlic
3 tbsp coconut cream
Directions
12 STEPS
10 min
PREP TIME
15 min
COOK TIME
25 min
TOTAL TIME
View Directions on Every Last Bite.
Health Info
Macros
30g
CARBS
11g
FAT
9g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
VEGETARIAN
VEGAN
WHOLE 30
PALEO
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Frequently Asked Questions
My risotto looks too dry, what did I do wrong?
Why is my risotto too gummy?
Do I really need to stir the risotto constantly?
Can I just leave my risotto to cook?
When should I add vegetables or protein?
Can I use any type of rice for risotto?
Can I add all the stock at once?
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?
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