Quick Creamy Cauliflower Risotto with Chicken and Asparagus (Whole30, Paleo, Dairy Free)

Name: Quick Creamy Cauliflower Risotto with Chicken and Asparagus (Whole30, Paleo, Dairy Free)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 1 ½ cup Chicken Broth (1 1/2 cup + 1 tablespoon Swanson Natural Goodness Chicken Broth); 0 pieces Saffron (pinch of saffron); 2 tbsp Clarified Butter (2 tablespoons ghee or olive oil (see Note 1)); ½ cup White Onion (1/2 white or yellow onion (chopped, about 1 cup)); 1 clove Garlic (1-2 cloves garlic (minced) — up to 2); 1 cup Cauliflower (1 medium head cauliflower (grated or riced, about 5-6 cups)); ½ cup Cashew (1/2 cup raw cashews); 1 tbsp Nutritional Yeast (1 tablespoon nutritional yeast); 1 tbsp Tapioca Starch (1 tablespoon tapioca starch); 1 tsp Table Salt (1-1 1/2 teaspoon salt — up to 1.5); 0 pieces Lemon (A Squeeze of fresh lemon); 2 can Chicken Breast (2 cans Valley Fresh Organic Chicken Breast (drained)); 1 cup Asparagus (1 cup Green Giant Cut Spears Asparagus (drained from a 14.5-ounce can))

Quick Creamy Cauliflower Risotto with Chicken and Asparagus (Whole30, Paleo, Dairy Free) - Main Course,Side Dish (American)

25 minAmerican

Servings6

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Egg Free

Ingredients

For 6 servings

Chicken Broth1 ½ cup · 1 1/2 cup + 1 tablespoon Swanson Natural Goodness Chicken Broth
Saffron0 pieces · pinch of saffron
Clarified Butter2 tbsp · 2 tablespoons ghee or olive oil (see Note 1)
White Onion½ cup · 1/2 white or yellow onion (chopped, about 1 cup)
Garlic1 clove · 1-2 cloves garlic (minced) — up to 2
Cauliflower1 cup · 1 medium head cauliflower (grated or riced, about 5-6 cups)
Cashew½ cup · 1/2 cup raw cashews
Nutritional Yeast1 tbsp · 1 tablespoon nutritional yeast
Tapioca Starch1 tbsp · 1 tablespoon tapioca starch
Table Salt1 tsp · 1-1 1/2 teaspoon salt — up to 1.5
Lemon0 pieces · A Squeeze of fresh lemon
Chicken Breast2 can · 2 cans Valley Fresh Organic Chicken Breast (drained)
Asparagus1 cup · 1 cup Green Giant Cut Spears Asparagus (drained from a 14.5-ounce can)

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Steps

1In a small saucepan, heat chicken broth over medium heat until hot. Do not let boil but keep the broth warm.
2Place a pinch of saffron threads in a small bowl; pour 1 tablespoon hot chicken broth over and set aside.
3Heat ghee or olive oil in a large skillet over medium heat. Add onion and cook, stirring regularly, until softened, about 5 minutes. Add garlic and cook, stirring constantly, about 30-60 seconds or until fragrant.
4Add cauliflower rice to skillet and cook until softening; ladle 1/4 cup of hot chicken broth over to prevent sticking or drying out. Continue cooking until cauliflower rice is cooked through and tender, adding another 1/4 cup of chicken broth if necessary.
5Meanwhile, combine 1 cup warm chicken broth with cashews and nutritional yeast in a blender. Blend until completely smooth. Pour out any remaining broth in a saucepan then transfer cashew-broth mixture to pan. Place over medium heat and sprinkle tapioca starch over. Whisk until combined, then continue cooking, whisking constantly until just thickened.
6When cauliflower is cooked, add cashew-broth mixture and saffron-broth mixture to cauliflower rice. Stir to coat and season with plenty of salt, to taste, and a squeeze of fresh lemon juice. Stir in drained chicken breast pieces; stir until combined. Fold in asparagus pieces and serve. Garnish with chopped parsley if desired.