• Alison Elliott

White Wine Asparagus Cauliflower Rice Risotto (Vegan & Gluten Free)


Prep Time: 10 Minutes

Cook Time: 20 Minutes

Total Time: 30 Minutes


Ingredients:

½ tbsp. Olive oil

1 Yellow onion (chopped)

5 Garlic cloves (minced)

1 Bunch asparagus (chopped)

½ c. White wine

16 oz Package frozen cauliflower rice

1 c. Vegetable broth

5 Sprigs of fresh thyme (option to use 1/8 tsp. dried thyme)

1 tsp. Salt

½ tsp. Black pepper

¼ tsp. Garlic powder

¼ tsp. Onion powder

⅛ tsp. Dried oregano

⅛ tsp. Dried basil

⅛ tsp. Dried red pepper flakes

1 Small can coconut cream (160 ml)

¼ c. Nutritional yeast

2 tbsp. Arrowroot powder


Method:

Prepare the ingredients by chopping the onion and mincing the garlic. Chop the asparagus into small pieces (~1 centimeter each). Heat 1/2 tbsp. of olive oil in a frying pan. Add the onion and garlic and cook for 2 minutes (mix every so often). Add the asparagus and cook for 2 minutes (mix every so often). Add 1/2 c. of white wine and cook for 1-2 minutes.


Next, add the entire package of frozen cauliflower rice. Stir the rice in and add 1 c. of vegetable broth and 5 thyme sprigs. Reduce the heat to a medium simmer and cook for 10 minutes.


Then, remove the thyme stems and stir in the salt, pepper, garlic powder, onion powder, dried oregano, dried basil, and dried red pepper flakes. Add the coconut cream and nutritional yeast. Stir everything together and cook for another minute. Finally, stir in two tbsp. of arrowroot powder and cook until thick (~1-2 minutes).


Enjoy with a glass of white wine. Option to top with additional nutritional yeast.


Serving Size: 6