About this time last year, some fabulous Paleo people decided to put together a bundle of e-books to sell at an amazing price. I love when that happens because it lets a lot of people get acquainted with more Paleo blogs and cookbooks in an affordable way. Eating healthy and delicious food should be accessible, I think. Within that bundle was a cookbook that compiled a number of recipes from a website called chowstalker where I have posted before. I was honored to be asked to share a recipe for the book and this risotto is what I created. For whatever reason, I didn’t post the recipe on BalancingPaleo last year but it’s delicious and I’d love for all of you to enjoy it too, so here it is!
A risotto is a rice dish from Italy with a creamy, decadent consistency that is both comforting and luxurious at the same time. It can be made many different ways, with many different ingredients. It is a dish to master so that you can create a sumptuous risotto with whatever ingredients you have on hand. For the Paleo eater, cauliflower takes the place of rice and it does so beautifully! While it might lack some of the starchiness of rice, it makes an excellent backdrop for the ham and asparagus in this risotto. Get a quality ham with some good smoke – it’s an important ingredient here and you want to love what you’re eating. Tarragon has a flavor reminiscent of licorice, which is surprisingly delightful in this dish. You could substitute parsley if you can’t find it, but I highly recommend seeking out tarragon if at all possible.
Spring Risotto with Ham and Asparagus is a beautiful dish that comes together quickly and highlights the bright freshness of the season. Serve this at your next dinner party or for a weeknight meal – either way, your taste buds are in for a treat!
Spring Risotto with Ham and Asparagus
2 Tbsp. ghee, divided
1 lb. ham
1/2 large onion
1 large head of cauliflower
4 cloves of garlic, minced
1/2 tsp. salt
1/3 c. vegetable broth
1/4 c. coconut milk, divided
1 bunch asparagus, about 1 lb.
2 scallions, minced
1 Tbsp. fresh tarragon, minced
pepper to taste
1) Ham: Melt 1/2 Tbsp. of ghee in a large pot over medium-high heat. Cut the ham into matchsticks about 1/4 in. thick. Sear the ham until it begins to caramelize a bit, about 5 minutes. Set aside.
2) Onion and Cauliflower: While the ham is cooking, finely chop the onion. Then roughly chop the cauliflower and drop it into the bowl of a food processor fitted with an s-blade. Process the cauliflower until it looks about like grains of rice – this will take about 10-12 pulses for each batch. A large head will need to be riced in 2-3 batches so it doesn’t get mushy. Set aside in a large bowl.
3) As soon as the ham is cooked and set aside, reduce the heat to medium and add 1 Tbsp. of ghee to the pan. Sauté the onion until slightly translucent, about 3 minutes. Add the riced cauliflower, garlic, and salt, and stir to combine. Add broth and 2 Tbsp. coconut milk. Stir again, place a lid on the pot, and reduce heat slightly. Allow to cook for about 7 minutes.
4) Asparagus: While the cauliflower is cooking, remove the tough portion at the bottom of each asparagus and slice the stalks on the diagonal into pieces about 1 1/2 in. long. If the asparagus is as thick as a finger, first slice each stalk down the middle lengthwise and then into 1 1/2 in. pieces. Add the asparagus pieces to the cauliflower and replace the lid. Cook for 3 minutes.
5) Add the ham back to the mixture and stir in 2 more Tbsp. of coconut milk. Cook uncovered for about 3 minutes until everything is piping hot.
6) Remove risotto from the heat and add 1/2 Tbsp. ghee, scallions, tarragon, and pepper. Enjoy!