Creamy low carb cauliflower and chicken risotto

6.8 net carbs per portion

Silky risotto is no longer off the menu for low carb dieters.

Low carb risotto is most certainly a thing! Fabulously creamy and keto-friendly risotto made using Just About Foods Dehydrated Cauliflower Rice.

For those in the know, cauli rice is a fantastic substitute for the Arborio or Carnaroli found in classic risottos. Just be aware, where as those classic rices take a minimum of twenty minutes stirring to soften them and coax out the rices starch, this vegetable rice needs no such fuss and will need no more than about 5 minutes cooking on the hob.

Time Required
45 mins



  • Soak the cauliflower rice in the chicken stock for 30 mins.
  • Whilst the cauliflower soaks, season the chicken with salt and pepper then heat 1tbsp of the olive oil in a large frying pan. Add the chicken and cook over a medium heat for about 10mins until the chicken is cooked through. Set the chicken along with any juices aside in a bowl.
  • Add the butter to the frying pan and fry the onion for about 4 mins until soft then add the garlic and thyme and cook for another minute.
  • Add the wine and salt and pepper to the sautéed onions and cook off the alcohol for a couple of minutes.
  • Turn hob down to low/medium then add the soaked cauliflower and any remaining stock to the pan and add 100ml of water. Saute for about 5 mins until almost all the liquid is absorbed.
  • Remove from the heat and stir the grana padano cheese through the cauliflower.
  • Add the chicken and any juice back to the pan then return the pan back to the heat and warm through for about 5-8 mins until the chicken is hot.
  • Remove from the heat and stir the cream through, then drizzle 1tbsp of olive oil over. Sprinkle with the basil and give it a final stir.
  • Serve and enjoy!