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Chicken & Mushroom Cauliflower Risotto

If you are looking for a delicious weeknight dinner, this chicken & mushroom cauliflower risotto recipe is simple and quick!
Course Main Course
Cuisine Australian
Prep Time 5 minutes
Cook Time 30 minutes
Servings 2
Calories 545kcal
Author Erika Burt & Danielle Coonerty

Ingredients

  • 20 g butter
  • 2 French shallots, finely diced
  • ½ tsp salt
  • ½ tsp pepper
  • 2 cloves garlic, minced
  • 200 g portobello mushrooms, chopped
  • 300 g cauliflower rice
  • 200 g shredded chicken
  • ½ cup cream
  • 2 tbsp parmesan cheese, finally grated

To serve

  • extra parmesan cheese, finally grated
  • parsley leaves, chopped

Instructions

  • Heat a large frying pan over medium heat and add the butter, shallots, salt & pepper.
  • Cook for 5-7 minutes, allowing the shallots to soften but not brown. Stirring occasionally.
  • Add the garlic and cook for 1-2 minutes, stirring.
  • Turn the heat up to high and add the mushrooms. Cook for a few minutes while stirring until they have started to reduce.
  • Add the cauliflower rice and continue to cook for about 5 minutes, until the veggies are all cooked.
  • Reduce the heat to medium-low, add the chicken, cream and parmesan and stir to combine.
  • Simmer for a few minutes to heat through and reduce cream slighly.
  • Serve topped with extra parmesan cheese and parsley.

Notes

See ‘Make it low carb’ tips section for low carb alternatives

NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED. 

Nutrition

Calories: 545kcal | Carbohydrates: 19g | Protein: 34g | Fat: 38g | Fiber: 5g | Sugar: 9g | Net Carbs: 14g