Paleo Creamy Coconut Chicken & Mushroom Risotto (with Cauli Rice)

*serves 6-7
=200 calories per serve
  • 500g chicken breast, cubed
  • 500g button mushrooms, sliced
  • 5 shallots (scallions) chopped
  • 1 cauliflower, cut in to florets
  • 500g cherry tomatoes, halved
  • 1 bunch chives chopped (keep some to garnish!)
  • 1 cup chicken stock
  • 1 cup light coconut milk
  • 2 tbs. olive oil
  • salt & pepper to taste
  • OPTIONAL:  parmesan cheese or grated macadamias to serve.
  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!
    *NOTE: calories above do not include optional items.
RECIPE INSPIRATION FROM THE MERRYMAKER SISTERS.