Instructions

1. Preheat oven to 350F.
2. In small batches, put the cauliflower chunks into a food processor.  Process until the cauliflower has the consistency of rice. Repeat with broccoli florets. Combine the two in a large bowl. Set aside.
3. Chop the bacon into small pieces. Bacon is optional. If you don’t want to use bacon, replace with olive oil or refined avocado oil.
4. Add bacon, shallot, and garlic to a wide skillet over medium-high heat. Sauté until bacon becomes brown (crispy edges) and onion is translucent and fragrant, about 5 to 7 minutes. If the bacon hasn’t released enough fat, add a little bit of olive oil or butter to the pot.
5. Add the asparagus (or celery) and sauté for 5 minutes more.
6. Next, mix in the riced broccoli and cauliflower. Stir ingredients together over medium heat.
7. Stir in the chicken stock and place a few sprigs of fresh thyme on top.  Cover the pot and place in the oven for 13-15 minutes.
8. While that’s cooking, feel free to fry your herbs. This is optional but easy and delicious!. Simply place the thyme in a pan and cover with oil. Cook (fry) on high for 45-60 seconds. Remove and pat dry. Your herbs will be crispy and perfect for garnishing!
9. Take the risotto out of the oven and place on stove over medium heat. Stir in generous amounts of grated Parmesan cheese, a touch of butter, the fried thyme, and a squeeze of lemon.
10. Garnish with lemon slices and peppercorns.