Turkey Asparagus Cauliflower Risotto

Turkey Asparagus Cauliflower Risotto


Serving Size

10 mins.

Prep Time

30 mins.

Total Time


¼ lb.


2 tbsp.

olive oil

2 tbsp.

unsalted butter

½ cup(s)

onion, finely diced

16 oz.

fresh cauliflower rice

1½-2 cup(s)

chicken or vegetable stock

½ cup(s)

evaporated milk

⅓ cup(s)

sundried tomatoes, packed in oil

½ cup(s)

parmesan cheese, grated. Plus, more for serving

1 tbsp.

lemon juice

¼ cup(s)

Basil leaves, optional


  1. 1. Steam or blanche the asparagus for 2 to 3 minutes. Cut into 1½ -inch pieces and set aside.
  2. 2. Heat your oil and butter in a large skillet over medium heat.
  3. 3. Add the onion and sauté until soft. Stir in the cauliflower rice, toss to coat and sauté 1 to 2 minutes.
  4. 4. Add 1½ cups stock to the pan and simmer over medium heat, stirring often, for 10 to 12 minutes or until cauliflower is tender. Add more stock if cauliflower rice starts to look dry.
  5. 5. Stir in evaporated milk and simmer until slightly thickened, an additional 3 to 5 minutes
  6. 6. Drain and chop the sundried tomatoes.
  7. 7. Stir in the tomatoes, turkey medallions and asparagus pieces and heat through.
  8. 8. Remove from heat and stir in parmesan cheese and lemon juice.
  9. 9. Garnish with basil leaves and shaved parmesan, if desired.
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