Keto Italian Chicken Risotto
Risotto is a deliciously creamy and cheesy side dish. This keto version is made with cauliflower rice, but you’d never taste the difference. This side is still tender, buttery, and bound together with rich, parmesan cheese. Shredded chicken was added to this risotto, in case you typically find yourself still hungry after a meal with a small side.Jessica L.
How to Make It
Step 1
Heat a medium sized skillet on low heat. Place in the cauliflower rice with 1 TB of the butter. Let the butter melt and absorb into the rice with the lid on. When the butter has absorbed, melt in the second tablespoon.
Step 2
Prepare your cooked chicken by shredding it into fine pieces. Combine the shredded chicken with the cauliflower rice and stir in the salt, pepper, garlic powder, and italian seasoning.
Step 3
Allow the ingredients to heat and cook together on the low heat for about 30 seconds. Then, stir in the parmesan cheese until it melts and binds the ingredients together.
Step 4
To make a pilaf-style risotto, pack the cooked Italian Chicken Risotto into a small ramekin. Then, turn the ramekin over onto a serving dish.
Step 5
Enjoy!
Ingredients
- Cauliflower Rice – 1 cup, cut pieces
- Butter – 2 tablespoon
- Chicken Breast, Skin Removed Before Eating – 2 ounce
- Salt – 0.5 teaspoon
- Black Pepper – 0.25 teaspoon
- Garlic Powder – 0.25 teaspoon
- Italian Seasoning – 0.5 teaspoon
- Parmesan Cheese – ¼ cup, shredded