Need a quick and delicious side dish to go with a pork chop, salmon, or chicken? To be honest, this one goes with just about any protein dish or stands on its own. In place of rice, I used Natural Heaven Hearts of Palm rice, but you can use any palm rice or cauliflower rice. If you don’t care about the carbs, you can also use cooked rice.

Even though it’s called a risotto, it isn’t cooked in the same way, so it becomes a quick side dish instead of one that takes quite a lot longer and uses a lot more liquid.

Asparagus and Riced Palm Risotto

2 tablespoons Butter, melted
3 tablespoons Onion Flakes or minced Onion
1 tablespoon Garlic, minced
1 bunch Asparagus, washed, trimmed, & cut into 1″ pieces
1 package Natural Heaven Hearts of Palm rice or Cauliflower rice
1 teaspoon Chicken Better Than Bullion
1/4 cup boiling Water
1/4 cup Heavy Cream
1/2 cup Parmesan Cheese, shredded
1/4 teaspoon Salt
1/8 teaspoon Pepper
1/8 teaspoon Nutmeg, ground
2 pieces Bacon , cooked & crumbled

Melt the butter in a large skillet over medium heat. Add onion and garlic and cook until starting to brown. Add asparagus and cook for 2 to 3 minutes, then add riced palm and stir together.

Combine hot water with bullion and stir until mixed, then add to skillet. And stir.

Add cream, seasoning, and Parmesan cheese. Stir together and cook over medium low heat until the asparagus is tender. About 5 to 7 minutes. Stir in bacon pieces and cook 1 minute.

Makes 4 creamy and delicious servings.

Disclaimer: All nutrition information is calculated on my measurements and ingredients so may differ from what you use when cooking. They will be probably be close to these unless you vary drastically.