You won’t feel bloated after eating a large bowl of this Risotto made with cauliflower rice.
Chicken & Mushroom Risotto
2015-04-16 18:12:58
Serves 4
Ingredients
- 4 chicken thigh fillets chopped into cubes
- 8 large button mushrooms chopped
- 1 cup of fresh peas
- 1/2 large cauliflower, washed, cut into florets and pulsed in a blender to make a rice like consistency, preferably larger pieces to what you would process for a fried rice.
- 1 small onion chopped
- 1 garlic clove crushed
- 1/4 cup of white wine (optional)
- 1-2 cups of homemade chicken broth on the simmer.
- 1 tbls of coconut cream (optional)
- 1/2 cup of grated parmesan cheese (optional)
- 1 tsp fresh thyme
- sea salt
- pepper
- ghee for frying
Instructions
- In a large frypan, heat the ghee and sauté the onion, garlic and thyme until soft.
- Add the chicken pieces and sauté until it is cooked through.
- Now add the peas, mushrooms and wine (optional) or a ladle of broth and simmer until liquid reduces a little.
- Now add the cauliflower rice and stir to coat on medium high heat. Gradually add the hot stock by ladle while stirring and waiting for liquid to reduce before adding the next ladle. It is best if the cauliflower is al dente and not mushy. But if you prefer mushy cook for longer. This step will not take hours like normal risotto.
- Adjust the seasoning
- When you feel the cauliflower is cooked and the liquid reduces add the coconut cream (optional) or parmesan cheese (optional) and stir until it thickens a little and gets creamy, let the risotto rest with the heat off and the lid on for 2 mins.
Notes
- You may need less broth, see what you need by adding it gradually.
- Add cauliflower rice to a hot pan.
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