In a pan or small pot, cook garlic and mushrooms in a tablespoon of olive oil over medium heat. When the garlic is fragrant, add chicken broth and your riced cauliflower. Stir very well. Lower …
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Bring chicken stock to the boil, then reduce heat to simmer. Add 1 cup of stock to the rice and stir until stock has been taken up; continue adding stock, a cup at a time and stirring in until taken up by the rice. Add peas, chicken* and lemon juice, zest and stir into risotto; cook 2 minutes more.
Add 1 cup of stock to the rice and stir until stock has been taken up; continue adding stock, a cup at a time and stirring in until taken up by the rice. Add peas, chicken* and lemon juice, zest and stir into risotto; cook 2 minutes more.
Add saffron and rice and stir until moistened. Bring chicken stock to the boil, then reduce heat to simmer. Add 1 cup of stock to the rice and stir until stock has been taken up; continue adding stock, a cup at a time and stirring in until taken up by the rice. Add peas, chicken* and lemon juice, zest and stir into risotto; cook 2 minutes more.
This Keto Chicken Risotto packs a flavour punch with the usual suspects of butter, bacon and mushrooms to accompany the chicken. Ok, ok. We all know this isn’t traditional risotto, because… carbs of course.