Low-carb, Mushroom & Asparagus Cauli Rice 'Risotto'

Method

1. 1 In a ceramic non-stick pan, over a medium heat, sauté the Onion (or Shallots) and Garlic in a little Oil, until translucent.
2. 2 Brown the Mushrooms and Asparagus, along with some Thyme and a generous squeeze of Lemon Juice, before turning down the heat a little and adding the Bone Broth.
3. 3 Simmer the Broth for 3-5 minutes until the Mushrooms and Asparagus are tender. Then turn the heat OFF completely.
4. 4 Add the Cauli Rice and stir-in the Parmesan and Yogurt. Traditional risotto requires constant stirring over a low heat but this recipe is now second from being ready.
5. 5 Once the Parmesan and Yogurt have combined with the Broth, the Cauli Rice will be heated through.
6. 6 Add a few more Thyme leaves, a little Salt (if needed) and plenty of Black Pepper. Now it's ready to serve and Enjoy!