Servings: 2 · Prep Time: 3 mins · Cooking Time: 18 mins
Total Time: 21 mins
This mushroom and chicken risotto uses cauliflower to create a low carb creamy rice base. The recipe calls for 1 cup of cooked chicken - this can be freshly cooked chicken breast or the leftover meat from a Sunday roast, making this a simple way to repurpose ready cooked meat.
- cauliflower rice (2 cups)
- fresh rosemary (2 tsp finely chopped)
- chestnut mushrooms (1 1/2 cups sliced)
- fresh parsley (1 tbsp)
- shallot (1 tbsp finely chopped)
- garlic (1 clove minced)
- butter (1 tbsp)
- olive oil (1 tbsp)
- cooked chicken (1 cup shredded)
- lemon zest (1 tsp)
- creme fraiche (1 tbsp)
- Parmesan (1 tbsp grated)
- chicken stock (1/2 cup)
Heat the oil in a large pan over a low/medium heat. Add the shallot and garlic and sweat gently until tender.
Melt the butter in the pan and add the rosemary and sliced mushrooms. Cook over a medium heat to brown the mushrooms all over.
Add the cauliflower rice to the pan and stir well to combine.
Add half the chicken stock and simmer until all the liquid has been absorbed.
Add the remaining stock to the pan along with the chicken pieces, cooking until hot through and all the liquid has been absorbed.
Stir in the creme fraiche and Parmesan until melted.
Scatter with fresh parsley to serve.
Low Carb Mushroom and Chicken Risotto 1.CR2
Low Carb Mushroom and Chicken Risotto 2.CR2
Low Carb Mushroom and Chicken Risotto 3.CR2