Cauliflower Risotto with Asparagus + Cilantro Basil Hemp Pesto

Cauliflower "Risotto" with Asparagus + Cilantro-Basil Hemp Seed Pesto

Ingredients

4 T avo oil

1/2 small onion, finely chopped

1 large or 2 small heads cauliflower, finely grated* cone #2

4 cloves garlic, minced or grated cone #1

1 small bunch asparagus, cut into 1-2 inch sticks

1/2 cup veggie + more if needed

zest of 1 lemon

1/2 cup full-fat canned coconut milk

1/2-3/4 cup  nutritional yeast

2 tablespoons fresh parsley, chopped

Cilantro-Basil Hemp Seed Pesto

1 cup fresh cilantro, finely chopped

3/4 cup fresh basil, finely chopped

1/2 cup raw hemp seeds

1/3 cup olive oil

1 tablespoon fresh lemon juice

1 clove garlic, minced or grated (optional)

1/3 cup  nutritional yeast

crushed red pepper, to taste

salt and pepper, to taste

Instructions

Cilantro-Basil Hemp Seed Pesto

In a bowl, combine the cilantro, basil, hemp seeds, olive oil, lemon juice, garlic (if using),yeast crushed red pepper and a pinch of both salt and pepper. Taste and adjust the seasonings as needed. Add water to thin the pesto if desired.

Risotto

Heat the 11 inch large, high sided skillet over medium heat and add 2 tablespoons avo oil. Add the onion, season with salt and pepper, and cook until caramelized, about 5-8 minutes. Then add the cauliflower and the garlic, and season with salt and pepper. Place lid on Cook for 2 more minutes. Stir in the asparagus. Slowly pour in the veggie broth and coconut milk and bring to a simmer. Place lid on cook medium click low. Cook until the cauliflower and asparagus are tender and "risotto" is nice and creamy, about 6 to 8 minutes. Remove from heat, then add the lemon zest, parsley Divide the risotto among bowls or plates. Top with pesto.