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–+ servings
Clara Whitley

Quick Cauliflower Risotto with Chicken and Asparagus

A comforting, quick twist on traditional risotto featuring cauliflower rice, chicken, and asparagus, perfect for busy nights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 large head cauliflower, riced (or 4 cups store-bought riced cauliflower) Rice the cauliflower using a food processor or buy pre-riced.
  • 1 pound boneless, skinless chicken breast, diced Can substitute with shrimp or tofu.
  • 1 cup asparagus, chopped into bite-sized pieces Other veggies like broccoli or peas can also be used.
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth (or vegetable broth for a lighter option)
  • 1 cup grated Parmesan cheese (or nutritional yeast for a vegan alternative)
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • optional fresh herbs (like parsley or basil) for garnish

Method
 

Cooking
  1. Heat olive oil in a large skillet over medium heat until shimmering.
  2. Add diced chicken, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through.
  3. Add chopped onion and garlic; cook for 3-4 minutes until onions are translucent.
  4. Stir in cauliflower rice and asparagus, mixing well. Pour in chicken broth and bring to a gentle simmer.
  5. Simmer for 5-7 minutes until cauliflower is tender and creamy.
  6. Stir in Parmesan cheese until melted and creamy. Adjust consistency with more broth if desired.
  7. Taste and adjust seasoning if necessary before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 4gSugar: 3g

Notes

For a twist, consider adding peas or mushrooms. You can also mix in a splash of white wine with the broth for extra flavor. Best served warm, garnished with fresh herbs.

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