Lemon Asparagus ‘Risotto’
It’s official, Spring has arrived and asparagus and peas are here to stay, so use this moment to get some fresh peas, that crispness can’t be replaced by anything else. The lemon adds a nice little zesty freshness to the dish. While this is called a risotto, don’t expect the same consistency you get with a risotto, at the end of the day we are still dealing with riced cauliflower so manage those expectations.
I’ve been getting really creative with the riced cauliflower. It is so versatile and you can use it to recreate a lot of your favorites like couscous and in this case a risotto. I’ve even tried making a dessert with it but that was unfortunately a fail, not to worry I’ll find a way to make it work. Something to look forward to or maybe not only time will tell.
Cauliflower and other cruciferous vegetables contain high levels of phytonutrients, which help to lower high estrogen levels. Cauliflower, broccoli, brussel sprouts and kale have been helping me control my estrogen levels. Getting plenty of cruciferous vegetables in has made a huge difference for me during my cycle in managing symptoms, such as bloating, painful periods, brain fog and migraines.
Lemon Asparagus Risotto
Ingredients
- 100 gram asparagus
- 400 gram riced cauliflower
- 200 gram fresh peas
- 4 cloves garlic minced
- 1 small onion diced
- 1 tsp ground coriander seeds
- 2 tbsp lemon juice
- 2 tbsp coconut oil
- 1 tsp salt
Instructions
- Clean and slice the asparagus on the diagonal into bite size chunks.
- Heat the coconut oil in a pan and add the garlic and onion the get fragrant.
- Add the riced cauliflower to cook for 2 minutes with the salt.
- Add the lemon juice coriander seeds and toss everything together.
- Add the fresh peas and asparagus to cook with the cauliflower for another 4-5 minutes.
- Right before serving mix the chopped mint through the cauliflower and you’re good to go.