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I know it’s not officially spring yet…

But this dish is basically spring in a bowl. Or on a plate or whichever way you choose to plate this sort of risotto-like meal.

This may be my first ever completely grain free dish on the site. You know how I really love my carbs, so um… this recipe is pretty out there for me (don’t worry though, it still has CHEESE…but only if you want it to, it can easily be made vegan as well). But just know, I would not be posting this if it was not down right awesome. It might be kind of hard to believe that a grainless risotto is good, by I swear, it’s GOOD.

I will also admit that the hemp seed pesto has a lot to do with why I love this dish so much. Don’t get me wrong, the risotto minus the pesto is still great, and a great meal to adapt and or build on the flavors, but put it with this pesto – perfection!

So, I am kind of having a bit of a moment with a few ingredients/foods right now. One of those foods is pineapple (it’s coming…x like a lot), the other is matcha (it’s also coming) and the last is hemp seeds. I have been wanting to use them so much lately, but so far, I’ve only used them in recipes that I haven’t put on the site. BUT, then I had the thought to make a hemp seed pesto, and then I thought, let’s do a cauliflower risotto, and then well… this recipe happened.

It’s weird how recipes develop, huh? It’s always a different process for me, almost every time. Sometimes it’s so easy and ideas/photos just form in my head and other times it’s a little more of a struggle, but either way I think it’s funny to see how it all goes down. I love the process. I especially love the process when the recipes form in my head like this one did. I can picture everything…which for me is a huge plus because I am such a visual person. I love to see things, picture them, and then make them come to life, you know? It’s honestly how I have fun.

UGH. Could I get any weirder? Probably not, but normal is boring anyway.

So since normal is… oh so boring, that means this totally not normal, quick cauliflower “risotto”, is amazing. Yeah!!

Also, it’s basically guiltless risotto. GUILTLESS guys. Heck yes!!!

Ok, so here’s the idea. You make some cauliflower rice, which if you didn’t know is just shredded cauliflower, and it’s actually pretty satisfying. Then you use that cauliflower rice like you would tradition risotto rice (arborio rice). Add in wine, asparagus and a little cheese and you’ve just made a killer fake-out risotto. If you wanted to make this vegan, just use nutritional yeast or simply leave the cheese out…but I wouldn’t.

Then, make sure you don’t skip out on the pesto. It’s my new favorite. I’ve been dipping toasted bread in the leftover pesto. Mmm<–Do this. You will be so happy!

And if wine is your thing, I’d do that too. It’s Thursday. Live a little.

If you don’t do wine, like me, just add more cheese. Totally does the trick every time.