Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Medium
Time
Estimate
45 mins
1. Turn on the oven, prep the asparagus and roast it up.
2. Prepare the risotto.
3. In between stirring it, chop up the cauliflower and start to saute.
4. Once everything is done, fry up an egg to go on top or substitute a sprinkle of your favorite nuts if you are going vegan with this.
5. Assemble the bowl with the risotto on the bottom, the cauliflower, asparagus and the runny egg or nuts on top. Serve.
A quick & easy way to get moist, tender asparagus. White wine or broth adds a touch of flavor.
The smaller the cauliflower is chopped the faster it will cook. A drizzle of olive oil, butter or both adds just enough flavor and fat to crisp the edges slightly. Toss this into a main dish or enjoy as its own side.
Risotto is traditionally made in 20 minutes or less. The process of adding warm broth or liquid while stirring keeps you intimately connected to this dish, but it is easy to cook other items at the same. If you are intimated by making it from scratch, try one of Lundberg’s Risotto Blends. They whip up a bit faster and already have a bit of seasoning and flavors. You can even toss the seasoning pack and use your own flavors and broth instead.
We like a runny egg yolk in my home, but sometimes flipping an egg over easy will increase the risk of the yolk breaking and inevitably cooking the whole darn thing. This method makes a simple fried egg a bit easier to master without the flipping.
