Low-Carb Mediterranean Chicken Risotto

by KetoDietApp.com

Step 1 Prepare the cauliflower rice. Remove the leaves and the hard centre core of the cauliflower and cut into florets. Wash the cauliflower and drain well. Once dry, grate with a hand grater or in a food processor with a grating (or regular) blade. Pulse until it looks like rice. A grating blade will make it look closer to real rice.

Step 2 Dice the chicken into medium pieces and place on a pan greased with a tablespoon of ghee, butter or coconut oil.

Step 3 Cook for about 15 minutes. When done, set aside.

Step 4 Meanwhile, peel and mash the garlic and zest the lemon. Make sure you use organic, unwaxed lemons.

Step 5 Grease another pan with the remaining ghee, butter or coconut oil and add the mashed garlic and lemon zest. Cook briefly over medium heat until light golden.

Step 6 Add the cauli-rice, increase the temperature to medium-high and cook for about 5 minutes stirring frequently. The time depends on how soft you prefer the “cauli-rice” to be. Add the pesto, chopped herbs and cream (or coconut milk). Cook for another 1-2 minutes and set aside. Season with freshly ground black pepper and salt.

Step 7 If you eat dairy products, add the parmesan cheese and mix well. Serve immediately or store in the fridge for up to 4 days.