Browned Butter Cauliflower Risotto with Chicken and Mushrooms
An elegant cauliflower risotto with browned butter, sage, parmesan, chicken, and mushrooms.
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 2 large chicken breasts about 1 pound total
- 1 shallot minced
- 2 lbs riced fresh cauliflower
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 cup grated parmesan cheese
- 8 ounces sliced fresh mushrooms
- 1/4 cup chopped fresh sage
- 1 tbsp kosher salt plus more to taste
- 1/2 tsp ground nutmeg
- black pepper to taste
Instructions
- Spray a non-stick skillet with cooking spray. Put the olive oil and butter into a large saucepot or Dutch oven. Heat both over medium-high heat.
- While the pans are heating up, salt and pepper the chicken breasts, chop the sage, and mince the shallot. Saute the chicken breasts in the skillet. Once the butter is browned but not smoking, saute the shallots for three minutes.
- Add the cauliflower to the pot and stir to coat with the butter and oil mixture. By this point, the chicken breasts should be ready to turn. Once you've turned them, add the chicken broth to the cauliflower and cook, stirring frequently, until most of the liquid has been evaporated.
- Remove the chicken from the pan once it's cooked through and add the mushrooms in a single layer, sprinkling with salt to taste. Add the heavy cream, parmesan, and sage to the cauliflower and cook until it's creamy and most of the liquid is gone, about five minutes. Turn the heat to low. By this point the mushrooms should be nicely browned.
- Slice the chicken and stir it and the mushrooms into the rice. Add a tablespoon of salt, the nutmeg, and black pepper to taste. Serve immediately or store in meal prep containers.
- Macros per serving: 330 calories, 6 grams net carbs, 28 grams protein, 18 grams fat.