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Low Carb Cauliflower Risotto

Jessica Gavin
  • 30 minutes
  • Serves 4

INGREDIENTS

1/2 cup

Asparagus

1/4 cup

Basil, leaves

4 cups

Cauliflower

2 cloves

Garlic

1/2 cup

Green peas, fresh or frozen

1/4

Italian parsley

1

Lemon, zest of

1 cup

Mushrooms

1/2 cup

Yellow onions

1 cup

Zucchini

1/2 cup

Vegetable broth

1/4 tsp

Black pepper, freshly ground

1/2 tsp

Kosher salt

2 tbsp

Olive oil

1/2 cup

Milk

1/2 cup

Parmesan cheese

1/4 cup

White wine, dry