My mother-in-law has a knack for risotto. You might say it’s her signature dish (though, she has a million of those). She spends hours stirring it until it’s a delicious creamy consistency and tops with a mix of roasted balsamic vine tomatoes, garlic and mint – it’s an incredible combination.
For me, it’s missing a protein element for muscle repair and satiety, and is pretty heavy on refined carbs. It’s more of an ‘occasion’ food – which I hate, so here’s my take on low-carb risotto, using cauliflower rice instead of arborio. No white wine (though you could add it if you wanted!) and served up with some hearty organic chicken breast.
Now that’s one balanced, every-day kinda risotto I can get on board with.
Low-Carb Chicken, Cauliflower and Mushroom Risotto
- 2 x chicken breast steaks
- 1/2 small cauliflower
- 1/2 cup plain greek yoghurt
- 1/4 cup good-quality creme fraiche (or additional yoghurt)
- 1 cup brown mushrooms, sliced
- 1 small leek or onion, diced
- 1 vegetable stock cube
- 1 tbsp coconut oil (or olive)
- Pre-head the oven to 180 degrees and cook the chicken for 20-30 minutes until cooked through.
- Meanwhile, add the oil to a large pan on a medium heat.
- Add the leek or onion, and sauté for 2-3 minutes until soft.
- Add the mushrooms and fry for an additional minute.
- Add the cauliflower to a blender or food processor and blend until it looks like rice.
- Add to the pan and mix.
- Add stock cube and 1/2 cup hot water. Stir and reduce to a low heat.
- When the water has evaporated, remove the pan from the heat.
- Add the yoghurt and creme fraiche (if using), then season to taste.
- Serve between two bowls and top with shredded chicken.
Tip: Add a cup of frozen peas before adding the stock to amp up your greens!
Sally, The Fit Foodie is a self-confessed fitness + health foodie lover.
Concocting high-protein foods packed with good fats and wholesome nutrients, Sally shares her recipes to inspire other clean-eating journeys.
Blogging about her foodie adventures (and subsequently overcoming orthorexia) has propelled Sally into freelance journalism, developing recipes and writing for a number of national health magazines. Sally is a proud Ambassador for Jamie Oliver’s Food Revolution, a yoga teacher, launched her own healthy snack business (Fit Mixes) and this year wrote her very first cookbook – Love Move Eat (Random House, March 2017).
Sally’s passion can been felt in her delicious, nourishing recipes.
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