Ingredients
- 1 lb leftover turkey shredded and warmed
- 1 dozen thin asparagus spears grilled
- 12 ounces frozen riced cauliflower
- 1 tsp European style butter
- 5 cloves of garlic diced
- 2 cups heavy cream
- 1/2 cup grated parmesan
- 1 ounce cheddar
- 1 tbsp dried basil
- 1 tsp sea salt
Instructions
- Heat 1 tsp butter in a large sauce pan using medium heat.
- Add garlic and sautée for 2 minutes.
- Pour in heavy cream and reduce cream mixture by half using low heat.
- Add in frozen cauliflower and mix until it has defrosted.
- Add in basil, salt, parmesan cheese, and cheddar; stir until cheese has fully melted.
- Pour basil cauliflower risotto into a bowl and top with turkey and asparagus.