Low-Carb Cauliflower “Rice” Risotto with Chicken and Mushroom
You have probably heard of cauliflower fried rice by now, but we thought that since there’s still a chill in the air something more warming and comforting was in order… and of course it helps to be light on the waistline leading into Summer!
So here is a deliciously warming and creamy, yet light, take on the oh so comforting risotto. Enjoy!
Low-Carb Cauliflower “Rice” Risotto with Chicken and Mushroom
Serves 2
INGREDIENTS:
* 2 chicken breasts
* 1/2 small cauliflower, processed in a blender until it resembles rice
* 1/2 cup plain greek yoghurt
* 1/4 cup good-quality creme fraiche (or additional yoghurt)
* 1 cup brown mushrooms, sliced
* 1 small leek or onion, diced
* 1 vegetable stock cube or 1/2 cup liquid vegetable stock
* 1 tbsp coconut oil (or olive)
METHOD:
1. Pre-head the oven to 180 degrees and cook the chicken for 20-30 minutes until cooked through. N.B: Alternatively, you could use a pre-roasted chicken to save time, just leave out the skin to keep it healthier.
2. Meanwhile, add oil to a large pan over a medium heat.
3. Add the leek or onion, and sauté for 2-3 minutes until soft.
4. Add the mushrooms and fry for another minute.
5. Add the cauliflower to the pan and mix.
6. Add stock cube and 1/2 cup hot water, or liquid stock. Stir and reduce to a low heat.
7. When the water has evaporated, remove the pan from the heat.
8. Add the yoghurt and creme fraiche (if using), then season to taste.
9. Divide between two bowls and top with shredded chicken.
Tip: For additional greens, add a cup of frozen peas or beans before adding the stock. You could also toss through some spinach at the end.