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–+ servings

Mushroom and Chicken Cauliflower Risotto

Elite Training Facility
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Course Main Course
Servings 4
Calories 272 kcal

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: 272kcalCarbohydrates: 12gProtein: 34.5gFat: 7.2g
Keyword Chicken, Mushroom, Risotto
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