Mushroom and Asparagus Cauliflower “Risotto” (Paleo + Whole30)

This filling three in one veggie combo is packed full of flavor and probably the quickest “risotto” you will every make.  I love making a big batch of this for dinner and using leftovers along side eggs or mixed into shredded chicken for lunch.

 

 

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Ingredients:

  • 3 tbsp ghee, divided
  • 1 large Vidalia onion, sliced
  • Sliced cremini mushrooms
  • 12oz Asparagus, chopped
  • 12oz cauliflower, riced
  • ¾ cup chicken stock

Directions:

  • In a large saucepan heat ghee.
  • Once hot add onion and ½ salt.  Cook until soft.
  • Add minced garlic and cook until caramelized.
  • Add 1 tbsp ghee, mushrooms, asparagus and ½ tsp salt.  Cook until soft and browning.
  • Add riced cauliflower and ¾ cup chicken stock.
  • Mix to combine.  Add ¼ tsp salt and allow to simmer a few minutes.
  • Serve and enjoy!

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