Cauliflower Risotto with Pancetta, Asparagus and Mushrooms

Step 1

Heat olive oil in a large non-stick pan. Add pancetta and cook until golden brown and crispy. Transfer to a plate leaving drippings in pan. Add shallots and mushrooms to pan and cook until lightly browned.

Step 2

Stir in riced cauliflower and asparagus. Cook until heated through. Stir in cream and 5 oz. Parmesan cheese. Remove from heat. Season with lemon juice, salt and pepper to taste.

Step 3

For each portion; place 11 oz. risotto on a serving dish. Garnish with reserved crispy pancetta and Parmesan cheese.