Risotto
Meal: 157 cal Protein: 5 g Carbs: 18 g Fat: 5 g
Serving size 1 Cup 157 cal Protein: 5 g Carbs: 18 g Fat: 5 g
Ingredients
- 1 Tbsp Olive Oil
- 1 Med Onion
- 2-3 Cloves Garlic , minced
- Lemon Zest
- Sea Salt & Pepper
- 1 ½ C Arborio Rice
- ½ C White Wine
- 4-5 C Broth , or stock
- 1 Head Cauliflower , riced
- 1 Bunch Asparagus , cut into 1” lengths and steamed
- 1 Lemon Juice
- 1 Tbsp Tarragon
- ¼ C Cheese , grated
Directions
- Heat pan over Medium, add EVOO and onion and cook until soft. Add garlic and zest cook until fragrant. Add Rice and toast briefly.
- Deglaze pan with white wine and cook until almost dry. Continue to add broth, 1 cup at a time until rice is completely cooked. About 40 minutes.
- Before final ½ Cup, add cauliflower and asparagus and cook until tender and liquid thickened. Add cheese, lemon juice, and adjust seasoning, and serve with Turkey.
