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Keto Chicken Risotto Alla Milanese
Ingredients
- 1 pound (455 g) boneless, skinless chicken breast
- 1/2 head cauliflower
- 3 tablespoons (42 g) butter
- 3/4 cup (120 g) chopped onion
- 4 cup (60 ml) dry white wine
- 2 teaspoons chicken bouillon concentrate
- 1/4 teaspoon saffron threads
- 1 clove garlic, crushed
- 1/4 cup (60 ml) heavy cream
- guar or xanthan
- salt and pepper
- 1/2 cup (40 g) shredded Parmesan cheese
Method
- First, run the cauliflower through the shredding blade of your food processor
- Put it in a microwaveable casserole dish with a lid, add a couple of tablespoons (30 ml) of water, cover, and microwave on high for 5 or 6 minutes
- Uncover as soon as the microwave beeps!
- Cut the chicken breast in 1/2-inch 1 3cm cubes
- Melt the butter in a big, heavy skillet over medium to medium high heat and start sauteing the chicken and onion
- When the chicken is white all over and the onion is softened, stir in the wine, bouillon concentrate, saffron threads, and garlic
- Stir it around until the bouillon concentrate dissolves
- Drain the cauli-rice and throw it in the skillet
- Stir it around to blend all the flavors and let the whole thing cook for 2 to 3 minutes
- Stir in the heavy cream and cook for another minute
- If you want the whole thing a little creamier, use just a little guar or xanthan
- Season with salt and pepper to taste
- Spoon onto plates or into bowls, top each serving with 3 tablespoons (15 g) Parmesan, and serve
Makes 3 servings
- Each with 30 g protein; 5 g carbohydrate; 1 g dietary fiber; 4 g usable carbs
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