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Cauliflower Risotto with Chicken and Asparagus
Ingredients
  • Butter or olive oil 1 TBS for cooking + 2 TBS of butter to add in risotto at the end
  • Bacon or pancetta 100 g/3.52 oz
  • Chicken breasts 400 g/14.11
  • Asparagus 400 g/14.11 oz
  • Cauliflower rice 600 g/21.16
  • Sea Salt 1 tsp
  • Heavy whipping cream 1 cup (250 ml)
  • Cream cheese 4 TBS (100 g/3.52)
  • Parmigiano or Grana Padano finely grated 100 g/3.52 oz + some to sprinkle every plate before serving.
  • Pepper freshly ground to taste
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