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Vegan Cauliflower Rice Risotto

Vegan Cauliflower Rice Risotto

The ultimate comfort food, this Vegan Cauliflower Rice Risotto with asparagus and mushrooms is creamy, satisfying, and packed with flavor. Perfect for a quick weeknight dinner, it’s a dish everyone will love. Give it a try tonight!
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Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion, diced
  • 8 ounces mushrooms, sliced
  • 12 ounces asparagus, cut into 1-inch pieces
  • 1 clove garlic
  • 1 tablespoon high quality balsamic vinegar
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
  • 1 pound cauliflower rice
  • 3/4 cup coconut milk
  • Fine sea salt
  • Sliced green onions, for garnish
  • Black pepper, for garnish

Equipment

  • Food Processor
  • Oven
  • Skillet
  • Frying Pan
  • Saucepan
  • Grater
  • Chef's Knife
  • Cutting Board
  • Wooden Spoon

Method
 

  1. Begin by heating the olive oil in a large skillet or Dutch oven over medium heat. You’ll know it’s ready when it shimmers slightly. This is the foundation of flavor for your risotto.
  2. Add in the diced onion and sauté for about five minutes. The onion should become translucent and fragrant, which means it’s time to move to the next step.
  3. Next, introduce the mushrooms and asparagus. Cook them for another five minutes, stirring occasionally. The mushrooms will release their moisture and shrink down, while the asparagus will maintain a bit of crunch.
  4. If you haven't purchased prepared cauliflower rice, this is the perfect time to make it. Break up a head of cauliflower into florets and pulse in a food processor until it resembles rice. Alternatively, you can grate it using a box grater.
  5. Add the minced garlic, balsamic vinegar, and thyme to the pan. Sauté for another minute to let those flavors meld together, and you’ll smell the delicious aroma wafting through your kitchen.
  6. Now, it’s time to incorporate the prepared cauliflower rice, coconut milk, and a teaspoon of salt. Stir everything together until well combined. The coconut milk will start to create that creamy consistency we love in risotto.
  7. Bring the mixture to a gentle simmer, then cover the pot with a lid. Lower the heat and allow the vegetables to cook until the cauliflower rice is tender, which should take about ten minutes. Keep an eye on it to ensure it doesn’t stick.
  8. After ten minutes, remove the lid and assess the texture. If there’s excess liquid, raise the heat slightly to let it simmer off. Adjust any seasoning to taste, adding more salt if necessary. I usually find that I need to add a touch more for the best flavor.
  9. Finally, serve the warm risotto in bowls, garnished with sliced green onions and a sprinkle of black pepper. This adds a beautiful presentation and a burst of freshness.

Notes

Leftover risotto can be stored in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop, adding a splash of water or broth to loosen it up.