contains animal productscontains dairy productscontains lactosecontains meatcontains pork


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  1. Serving size: 1 1/4 cup of cauliflower risotto
  1. In a large pan over medium-high heat, cook the chopped bacon or pancetta and let cook until it browns, about 5 minutes.
  2. Cut the chicken breast into bite-sized chunks and add them to the pan. Brown for about 3 minutes.
  3. Cut the asparagus into bite-sized pieces. Use a food processor and blend the cauliflower florets until they resemble rice. Alternatively, use a grater to grate the cauliflower.
  4. Stir in the asparagus and cauliflower rice and let cook until the vegetables reach the desired tenderness, about 8 minutes.
  5. Stir in the cream, cream cheese and grated parmesan. Continue to stir until the cheese has melted and combined with the cream, about 3 minutes.
  6. Season to taste with salt and pepper. You may not have to add any extra salt because of the parmesan.
  7. Remove from the heat and stir in some more butter.
  8. Enjoy, optionally topped with a bit of freshly chopped parsley. You can also add a dash of lemon juice if you like.
  9. Meal Prep Tip

  10. You can store the dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. For best results, thaw overnight. Reheat in the microwave or on the stovetop.

Nutrition Facts

  • Calorie count
    467 kcal
  • % of calories by macros
    Fat69.6 %325 kcal36 g
    Net Carbs5.4 %25 kcal6.4 g
    Dietary Fiber1.5 %7 kcal3.5 g
    Protein23.6 %110 kcal27.6 g
  • Approx. WW SmartPoints™
  • Cholesterol 135 mg
  • Sodium 780.7 mg
  • Fat 36.3 g
    • Saturated Fat 19.8 g
    • Trans Fat 0 g
  • Carbohydrates 9.9 g
    • Dietary Fiber 3.5 g
    • Total Sugars 5.1 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 27.6 g
  • Calcium 287.6 mg
  • Iron 2.4 mg
  • Magnesium 57.4 mg
  • Potassium 825.1 mg
  • Zinc 2.1 mg
  • Vitamin A (Retinol Equivalents) 297.5 mcg
  • Vitamin B12 0.7 mcg
  • Vitamin C 53.1 mg
  • Folate 101.8 mcg
    • Folic Acid 1.2 mcg