1 pound asparagus (trimmed)
1 TBS butter
1/2 onion (diced)
1 clove garlic (chopped)
4 cups "cauliflower rice"
1/2 cup chicken broth (or veggie broth)
1/2 cup Parmesan cheese(freshly grated)
1 TBS butter
Celtic sea salt & pepper to taste
1 splash lemon juice
Place the cauliflower in a food processor and chop until it resembles small pieces of rice and set aside.
Cook the asparagus in boiling water until it turns dark green, about 1-2 minutes, remove it from the heat, give it a cold water bath o stop the cooking process and set it aside.
Melt the butter in large sauce pan. Add the onion and saute until tender, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the cauliflower rice and stir to coat with the butter. Add 1/2 cup of the stock and stir while simmering until it is gone. Continue until the cauliflower rice is cooked (about 5 minutes). Mix in the parmigiano reggiano and butter and stir until melted. Remove from heat and mix in the lemon and the asparagus.
Bring a large pot of water to a boil and reduce the heat to medium. Swirl water really fast in the pot. Crack an egg into a bowl and pour the egg from the bowl into the water. Repeat for the remaining eggs. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out. Split the risotto among 4 plates and top with the poached eggs. Makes 4 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Risotto = 494 calories, 14 fat, 17g protein, 49 carbs, 4g fiber
"Healthified" Risotto = 210 calories, 14g fat, 15.6g protein, 5 carbs, 3g fiber
CLICK HERE TO FIND THE FOOD PROCESSOR I USE TO MAKE "CAULIFLOWER RICE"