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.

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!