Creamy Cauliflower Risotto with Chicken Type 1 DiabeticFriendly

Description:

This Creamy Cauliflower Risotto with Chicken is a delicious and comforting dish that is perfect for someone who prefers a soft texture, like your mom. The cauliflower is pulsed to resemble rice grains, creating a low-carb alternative to traditional risotto. With the addition of chicken, sautéed mushrooms, spinach, and parmesan cheese, this dish is both satisfying and flavorful.

Ingredients:

• Cauliflower (GI: 15, Carbs: 5g)
• Chicken breast, diced (GI: 0, Carbs: 0g)
• Olive oil (GI: 0, Carbs: 0g)
• Onion, finely chopped (GI: 10, Carbs: 11g)
• Garlic, minced (GI: 0, Carbs: 1g)
• Chicken broth (GI: 0, Carbs: 0g)
• Mushrooms, sliced (GI: 10, Carbs: 2g)
• Spinach (GI: 15, Carbs: 1g)
• Parmesan cheese, grated (GI: 0, Carbs: 1g)
• Salt and pepper to taste

Cooking Instructions:

1. Pulse the cauliflower florets in a food processor until they resemble rice grains.
2. In a large skillet, heat olive oil over medium heat. Add the diced chicken breast and cook until browned. Remove the chicken from the skillet and set aside.
3. In the same skillet, add a bit more olive oil if needed and sauté the onions until translucent. Add the minced garlic and cook for another minute.
4. Add the pulsed cauliflower to the skillet and cook for about 5-7 minutes, stirring occasionally until it begins to soften.
5. Pour in the chicken broth gradually, allowing the cauliflower to absorb the liquid like traditional risotto, stirring frequently.
6. Stir in the sliced mushrooms, spinach, cooked chicken, and grated parmesan cheese. Cook for an additional 2-3 minutes until the spinach wilts and the cheese melts.
7. Season with salt and pepper to taste.

Flavor Profile:

This Creamy Cauliflower Risotto with Chicken offers a rich and savory taste with the added umami from the sautéed mushrooms and parmesan cheese. The cauliflower provides a creamy and comforting base for the dish, making it a delightful low-carb alternative to traditional risotto.

Serving Size:

This recipe serves 4.

Nutritional Facts:

Serving Size	Amount per Serving
Calories	245
Total Fat	12g
- Saturated Fat	3g