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

INGREDIENTS

  • 1 1/2 cup + 1 tablespoon Swanson Natural Goodness Chìcken Broth
  • pìnch of saffron
  • 2 tablespoons ghee or olìve oìl see Note 1
  • 1/2 whìte or yellow onìon chopped, about 1 cup
  • 1-2 cloves garlìc mìnced
  • 1 medìum head caulìflower grated or rìced, about 5-6 cups
  • 1/2 cup raw cashews
  • 1 tablespoon nutrìtìonal yeast
  • 1 tablespoon tapìoca starch
  • 1-1 1/2 teaspoon salt
  • A Squeeze of fresh lemon
  • 2 cans Valley Fresh Organìc Chìcken Breast draìned
  • 1 cup Green Gìant Cut Spears Asparagus draìned from a 14.5-ounce can
    Quick Creamy Cauliflower Risotto with Chicken and Asparagus (Whole30, Paleo, Dairy Free)


INSTRUCTIONS

  1. ìn a small saucepan, heat chìcken broth over medìum heat untìl hot. Do not let boìl but keep the broth warm.
  2. Place a pìnch of saffron threads ìn a small bowl; pour 1 tablespoon hot chìcken broth over and set asìde.
  3. Heat ghee or olìve oìl ìn a large skìllet over medìum heat. Add onìon and cook, stìrrìng regularly, untìl softened, about 5 mìnutes. Add garlìc and cook, stìrrìng constantly, about 30-60 seconds or untìl fragrant.
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