Products used in this recipe
Cauliflower Risotto with Pancetta, Asparagus and Mushrooms
Yield: 4 Servings (12 oz.)
Yield: 4 Servings (12 oz.)
A lighter version of Italian-style risotto featuring riced cauliflower tossed with crispy pancetta, asparagus, mushrooms and Parmesan cheese.
| Ingredient | Weight | Measure |
|---|---|---|
| Olive oil | 2 fl. oz. | 1/4 cup |
| Pancetta, 1/4-inch dice | 4 oz. | |
| Shallots, diced | 3 oz. | 1/2 cup |
| Mushrooms, sliced | 8 oz. | |
| Simplot Simple Goodness™: Riced Cauliflower 1/20lb | 32 oz. | |
| Simplot Simple Goodness™: Asparagus, Cuts & Tips 6/2.5lb | 8 oz. | |
| Heavy cream | 2 fl. oz. | |
| Parmesan cheese, shredded | 6 oz. | |
| Lemon juice | 1 fl. oz. | |
| Salt | to taste | |
| Pepper | to taste |
Preparation Instructions:
- Step 1
- Heat olive oil in a large non-stick pan. Add pancetta and cook until golden brown and crispy. Transfer to a plate leaving drippings in pan. Add shallots and mushrooms to pan and cook until lightly browned.
- Step 2
- Stir in riced cauliflower and asparagus. Cook until heated through. Stir in cream and 5 oz. Parmesan cheese. Remove from heat. Season with lemon juice, salt and pepper to taste.
- Step 3
- For each portion; place 11 oz. risotto on a serving dish. Garnish with reserved crispy pancetta and Parmesan cheese.
