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. 


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Creamy Coconut Chicken & Mushroom Risotto
233cals | C16g | F8g | P27g
coconut chicken
coconut chicken
  1. In a food processor, whiz the cauliflower florets until they resemble rice, or grate them instead
  2. Set aside
  3. In a deep saucepan, heat olive oil on medium-high heat
  4. Add the shallots and cook until soft
  5. Add the diced chicken and cook for 8 minutes or until just cooked through
  6. Add the cauliflower, mushrooms, chives, tomatoes, stock and coconut milk and stir well
  7. Allow to simmer, cover and turn heat down to low.
  8. Allow to cook for 10-15 minutes or until the mushrooms are nice and soft
  9. Season with salt and pepper and serve with OPTIONAL grated macadamias/cheese and an extra sprinkle of chives!
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