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Quick creamy Whole30 cauliflower risotto with chicken and asparagus on a white plate with a gold fork, grey linen napkin next to the plate, and skillet with more risotto in the background

Quick Creamy Cauliflower Risotto with Chicken and Asparagus (Whole30, Paleo, Dairy Free)

A quick Whole30 cauliflower risotto with chicken and asparagus, inspired by the best ever traditional risotto recipe. Easy and so creamy, paleo, Whole30, dairy-free, and low carb.
Course Main Course, Side Dish
Cuisine American, Italian
Keyword cauliflower, risotto, whole30
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 234kcal


  • 1 1/2 cup + 1 tablespoon Swanson Natural Goodness Chicken Broth
  • pinch of saffron
  • 2 tablespoons ghee or olive oil see Note 1
  • 1/2 white or yellow onion chopped, about 1 cup
  • 1-2 cloves garlic minced
  • 1 medium head cauliflower grated or riced, about 5-6 cups
  • 1/2 cup raw cashews
  • 1 tablespoon nutritional yeast
  • 1 tablespoon tapioca starch
  • 1-1 1/2 teaspoon salt
  • A Squeeze of fresh lemon
  • 2 cans Valley Fresh Organic Chicken Breast drained
  • 1 cup Green Giant Cut Spears Asparagus drained from a 14.5-ounce can


  • In a small saucepan, heat chicken broth over medium heat until hot. Do not let boil but keep the broth warm.
  • Place a pinch of saffron threads in a small bowl; pour 1 tablespoon hot chicken broth over and set aside.
  • Heat ghee or olive oil in a large skillet over medium heat. Add onion and cook, stirring regularly, until softened, about 5 minutes. Add garlic and cook, stirring constantly, about 30-60 seconds or until fragrant.
  • Add cauliflower rice to skillet and cook until softening; ladle 1/4 cup of hot chicken broth over to prevent sticking or drying out. Continue cooking until cauliflower rice is cooked through and tender, adding another 1/4 cup of chicken broth if necessary.
  • Meanwhile, combine 1 cup warm chicken broth with cashews and nutritional yeast in a blender. Blend until completely smooth. Pour out any remaining broth in a saucepan then transfer cashew-broth mixture to pan. Place over medium heat and sprinkle tapioca starch over. Whisk until combined, then continue cooking, whisking constantly until just thickened.
  • When cauliflower is cooked, add cashew-broth mixture and saffron-broth mixture to cauliflower rice. Stir to coat and season with plenty of salt, to taste, and a squeeze of fresh lemon juice. Stir in drained chicken breast pieces; stir until combined. Fold in asparagus pieces and serve. Garnish with chopped parsley if desired.


Note 1 If you're completely dairy-free, use olive oil. If you simply avoid lactose, you can use ghee, specifically 4th & Heart ghee, which is lactose-free.


Calories: 234kcal | Carbohydrates: 11g | Protein: 21g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 61mg | Sodium: 979mg | Potassium: 772mg | Fiber: 3g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 58.2mg | Calcium: 39mg | Iron: 2mg | Net Carbs: 8g