Chicken & Asparagus Risotto

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This is a great comfort food recipe for GAPSters and other grain free dieters missing their rice. I first made this dish while on GAPS intro and found it was easier and quicker than conventional risotto as there was not sweating over the stove stirring and less washing up as it’s a one pot & vitamix dish.

Ingredients

500 g chicken mince
2 bunches of fresh asparagus
3 cups of chicken broth
3 large cloves of garlic, crushed
1 large cauliflower
2 med brown onions
2 tbsp chicken fat

Method

Finely dice onions and fry in large pot with fat until just cooked.
Add mince and stir to break up lumps and cook through.
Chop asparagus into 2cm pieces discarding woody ends.
Add asparagus, garlic and broth, cover with lid and simmer for 15 mins.
Cut up cauliflower into florets. Then process into rice in large food processor. You may need to process in two batches.
Add cauliflower to pot, cover and simmer for 10 mins, add more broth if required.
Once cauli is well cooked and sauce reduced, remove 1/2 cup of risotto/broth mixture and use a blender to blast it into a cream.
Pour cream back into pot and stir to combine. If you want it creamier, blend more mixture.
Taste, add salt and pepper if required.

Enjoy