Low Carb Mushroom and Chicken Risotto

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

Low Carb Mushroom and Chicken Risotto

This low carb mushroom and chicken risotto uses cauliflower to create a 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.
Prep Time 3 mins
Cook Time 18 mins
Total Time 21 mins
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.

Nutrition

Calories: 434kcalCarbohydrates: 9gProtein: 42gFat: 26gFiber: 4g
Keyword cauliflower rice, Chicken, Mushroom, Risotto
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