Cauliflower Risotto with Lamb and Apricots
Cauliflower rice, exotic spices, savory lamb, sweet apricots and crunchy almonds create a beautiful marriage of textures and flavors.
Servings: 4 servings
Calories: 449kcal
Ingredients
- 1 tablespoon olive oil divided
- 1 cup butternut squash cut into 2" pieces
- 1/4 cup sliced almonds toasted
- 1 pound ground lamb
- 2 teaspoons Ras el Hanout see note 1
- 1/4 cup yellow onion finely diced
- 1/2 cup mushrooms chopped
- 2 cups cauliflower riced
- 3/4 cup vegetable broth divided
- 1/2 cup asparagus cut into 1" pieces
- 1/4 cup dried apricots finely chopped
- 1/4 cup parsley finely chopped
Instructions
- Preheat oven to 400 degrees F.
- Place butternut squash in a rimmed baking sheet and toss with 1 tsp olive oil. Sprinkle with salt & pepper.
- Roast squash in preheated oven for 30 minutes, until softened and cooked through. Remove from oven and set aside.
- Preheat a skillet over medium heat. Add sliced almonds and toast until golden brown and fragrant. Take care not to burn. Remove from heat and set aside to cool.
- Add remaining 2 teaspoons of olive oil in same skillet and preheat over medium-high heat. Crumble ground lamb into skillet. Add Ras el Hanout, salt & pepper, and combine. Brown until cooked through. Drain fat and set aside on paper towels to absorb excess fat.
- In same skillet, add onion, mushrooms, and riced cauliflower. Saute until softened and cooked through, adding vegetable broth 1/4 Cup at a time. Add asparagus and saute until asparagus is tender-crisp, about 5-6 minutes.
- Add cooked butternut squash and stir, breaking up butternut cubes to make mixture creamy.
- Add in ground lamb, apricots and sliced almonds, stirring gently to combine.
- Adjust seasoning to taste. Spoon into bowls and top with chopped parsley.
Nutrition
Serving: 1cup | Calories: 449kcal | Carbohydrates: 17g | Protein: 23g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 83mg | Sodium: 323mg | Potassium: 781mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4598IU | Vitamin C: 38mg | Calcium: 94mg | Iron: 4mg |
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