Bacon and Asparagus Faux-Risotto
Spiralized yellow squash takes the place of rice in this lightened-up version of classic risotto. Creamy cauliflower gives the richness you would expect in this type of dish without the regret, but it’s the addition of a hint of bacon and cheese that keeps the flavors decadent! Savor this low-sucrose, low-starch recipe.
Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.
- 1 large or 2 small summer squash
- 2 slices bacon, diced
- ¼ cup chopped yellow onion (optional)
- 1½ cups asparagus, cut into bite-sized pieces
- ¼ cup white wine or broth if you prefer
- 1½ cups riced cauliflower or cauliflower florets
- About ½ cup almond milk or regular milk or chicken broth, divided
- 1 small garlic clove, smashed (optional)
- 1½ to 2 tablespoons olive oil
- ¼ cup shaved Parmesan cheese
- Salt to taste
- Spiralize the yellow squash. You’ll want the thinner “spaghetti” noodles. Once the squash is spiralized, place the “noodles” on a cutting board and chop into “rice” with a large knife. Set aside until ready to use. If you don’t have a spiralizer, you can use a grater or mandolin with a shredding option to create squash shreds.
- Heat a large skillet over medium-high heat. Cook the diced bacon until browned and crisp, remove with a slotted spoon, and place on a paper-towel-lined plate to drain. Set aside.
- Toss the chopped onion and asparagus pieces into the rendered bacon fat, and sauté until the onions are soft and translucent and the asparagus is tender. When the pan starts to become dry, pour in about ¼ cup white wine or broth, scraping up the brown bits. Cook until the liquid is almost evaporated.
- While the veggies are cooking, cook cauliflower. I use frozen riced cauliflower with ¼ cup of almond milk added to the bowl and heat it in the microwave for about 4 minutes. You can also simmer fresh cauliflower florets and almond milk in a saucepan until it is fork-tender.
- Pour the cauliflower and ¼ cup of almond milk, smashed garlic clove, olive oil, and a pinch of salt into a high-speed blender or food processor, and blend until completely smooth. You may need to add up to ¼ cup or so of almond milk while it runs to make sure the mixture is smooth and creamy; add a little at a time until the desired consistency is reached.
- Pour the cauliflower sauce into the skillet with the onion and asparagus and toss to coat. Fold in the “riced” squash, coating it completely with the sauce. Cook for about 4 to 5 minutes to soften the squash, but make sure not to overcook so it does not lose its texture.
- Sprinkle in the bacon and cheese and fold until completely incorporated. Serve hot.
Recipe from Today Food Club
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