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Low Carb Mushroom and Chicken Risotto

Low Carb Mushroom and Chicken Risotto
Low Carb Mushroom and Chicken Risotto

Low Carb Mushroom and Chicken Risotto

A delicately tangy low carb mushroom and chicken risotto, using cauliflower to create a creamy rice base. Simple to put together thsi makes for a filling and tasty mid week meal.
Prep Time 3 minutes
Cook Time 18 minutes
Total Time 21 minutes
Course Main Course
Cuisine Italian
Servings 2 people
Calories 434 kcal

Ingredients
  

  • 200 g cauliflower rice
  • 2 tsp fresh rosemary finely chopped
  • 150 g chestnut mushrooms sliced
  • 1 tbsp fresh parsley
  • 1 tbsp shallot finely chopped
  • 1 clove garlic minced
  • 15 g unsalted butter
  • 1 tbsp extra virgin olive oil
  • 140 g cooked chicken shredded
  • 1 tsp lemon zest
  • 1 tbsp creme fraiche
  • 1 tbsp parmesan cheese grated
  • 120 ml chicken stock

Instructions
 

  • 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.
Keyword cauliflower rice, Chicken, Mushroom, Risotto

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