Chicken & Avocado PieSesame Chicken & Veg Fried Rice
Risotto is a classic that everyone should know how to make, but many don’t bother with due to the time (and carb count) that usually accompanies it. However, this EASY coconut chicken and mushroom risotto recipe is one of my favorites. It is paleo/keto friendly as I sub arborio rice with cauliflower rice, which makes it not only carb friendly, but takes out the stirring time that traditional risotto requires.
Print Recipe Creamy Coconut Chicken & Mushroom Risotto
233cals | C16g | F8g | P27g
In a food processor, whiz the cauliflower florets until they resemble rice, or grate them instead
In a deep saucepan, heat olive oil on medium-high heat
Add the shallots and cook until soft
Add the diced chicken and cook for 8 minutes or until just cooked through
Add the cauliflower, mushrooms, chives, tomatoes, stock and coconut milk and stir well
Allow to simmer, cover and turn heat down to low.
Allow to cook for 10-15 minutes or until the mushrooms are nice and soft
Season with salt and pepper and serve with OPTIONAL grated macadamias/cheese and an extra sprinkle of chives!