– serves 2 mains or 4 sides By Lidija Abu Ghazaleh We are excited to kick off our recipe section with a recipe from my friend Lidija, from lidijaskitchen.com. We make a similar dish at home often, and it is frankly one of my favorite recipes. It is also a real crowd pleaser if you are cooking for others. Lidija created this superb recipe specifically for Diabetes Awareness Month last year. It’s low carb, colorful, full of flavor and of course, utterly delicious.
- 1 head cauliflower (about 400 grams), stem removed
- 1 bunch asparagus (about 250 grams), woody stalks removed
- 1 bowl of ice water
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, chopped
- ½ cup water mixed with juice of half a lemon
- 3 to 4 cups chicken or vegetable stock, kept hot on a burner
- 1 teaspoon salt (salt will vary depending on the saltiness of your stock, taste as you go)
- Freshly ground black pepper
- ¾ cup freshly grated Parmigiano-Reggiano
- An extra teaspoon of butter to finish the risotto (optional)
Convert grams to pounds and ounces here
- Grate the cauliflower into small grains similar in size to couscous with a box grater OR pulse in a food processor. This is your risotto. Set aside.
- Strain the asparagus, and quickly plunge it into your bowl of ice water. Cut the asparagus spears off the stems. Purée the stems (not the spears) with a fat pinch of salt. Set aside the purée and spears while you get on with the risotto.
- Heat butter and olive oil in a pan large enough to accommodate the expanding cauliflower.
- Add the onion and sauté over medium heat for about 5 minutes or until the onion is soft. Sprinkle over a pinch of salt to keep the onion from browning.
- Add the cauliflower “risotto” and stir. Add the water and lemon mixture.
- When most of the lemon liquid has been absorbed into the cauliflower, start adding your hot stock, about one quarter cup at a time, allowing most of the liquid to be absorbed before adding the next quarter cup.
- Keep stirring the “risotto” in figure eight motions with a wooden spoon until you have a creamy consistency and the cauliflower is cooked through. This should take between 20–25 minutes. The risotto should be slightly wet.
- Add most of the Parmiggiano (reserve some for garnish) and a little bit of butter if desired and stir through.
- Stir in the asparagus spears and the purée. Divide among serving bowls and add additional Parmiggiano and butter on top of your risotto.
Do you have a diabetes-friendly recipe to share? Would you like to see it published here? Submit your recipe to email@example.com. Don’t forget to include a link to your recipe (if published online), a high-res image of the final dish, and your full name and contact details.