Mushroom and Chicken Cauliflower Risotto
Servings: 4
Calories: 272kcal
Ingredients
- 4 chicken breast halves (approx. 100 g each)
- extra virgin olive oil non-stick cooking spray
- 1 T olive oil divided
- 1 cup sliced mushrooms (4 oz)
- 2 cloves garlic minced
- 1 medium head grated or finely chopped cauliflower around 600 g
- 1/4 cup dry white wine
- 1/2 cup chopped asparagus cut into 1/4 inch coins
- 1 cup grated zucchini
- 1/2 cup chicken broth
- 1/2 cup unsweetened almond milk
- 1/4 cup Parmesan cheese
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- zest of 1 lemon
- 1/4 cup chopped Italian parsley
- 1/4 cup thinly sliced basil leaves
Instructions
- Grill or bake chicken breast. Wrap in tinfoil to keep warm and set aside.
- In a large nonstick sauté pan, very lightly add the cooking spray and heat over medium-high heat. Add mushrooms and saute until tender, about 3 minutes. Transfer to a plate and reserve.
- Reduce the heat to medium. Add 1 tablespoon olive oil. Add the garlic, and cook until soft, 2 to 3 minutes. Add the grated cauliflower and stir thoroughly to make sure it is coated with the olive oil and onions. Cook the rice for an additional 1 to 2 minutes. Deglaze the pan with the white wine, stirring and scraping the pan until the wine has evaporated, about 2 minutes.
- Add the asparagus and zucchini, stirring to combine. Turn heat up to medium-high.
- Add the broth and almond milk, frequently stirring so the vegetables cook and the liquid begins to evaporate. Cook for about 6 to 8 minutes, until the cauliflower is tender and just a small amount of the liquid is left on the bottom of the pan. Cut up the chicken breasts into chunks or strips and mix into risotto.
- Turn off heat and add cheese, ½ teaspoon salt and ¼ teaspoon black pepper. Add cooked mushrooms and lemon zest, stir to combine.
- Taste the risotto and add more salt and pepper as needed.
- Separate into 4 equal bowls.
- Serve and garnish with parsley, basil, on top if desired.
Nutrition
Calories: 272kcal | Carbohydrates: 12g | Protein: 34.5g | Fat: 7.2g
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