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Evening Meal

Creamy Cauliflower and Chicken Risotto

6.8 net carbs per portion

Fabulously creamy and keto-friendly risotto made using Just About Foods Dehydrated Cauliflower Rice.

Time Required
45 mins



  1. Soak the cauliflower rice in the chicken stock for 30 mins.
  2. 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.
  3. 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.
  4. Add the wine and salt and pepper to the sautéed onions and cook off the alcohol for a couple of minutes.
  5. 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.
  6. Remove from the heat and stir the grana padano cheese through the cauliflower.
  7. 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.
  8. 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.
  9. Serve and enjoy!


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