Cauliflower Rice Risotto with Chicken

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Try this lighter version of risotto! It's is full of flavor, veggies & tasty chicken :-)


3 minutes

Prep time

28 minutes

Cook time

445 cal.

Per serving



Stovetop, Frying pan, Knife


Baby bella mushrooms (whole)

Step 1

Clean & thinly slice the baby bella mushrooms.

Chicken breast

Step 2

Heat a drizzle of olive oil in a frying pan on medium-high heat. Add the chicken breast & season with salt & pepper. Cook for 6-7 min on each side, or until the chicken is fully cooked. Remove from the pan & set aside.

Step 3

To the same pan, add another drizzle of oil & the sliced mushrooms. Season with salt & pepper. Cook for 6-7 min or until the mushrooms are nicely browned. Remove the mushrooms from the pan & set aside.

Riced cauliflower (frozen)

Step 4

Add the cauliflower rice to the pan & grate the garlic on top. Stir & cook for 2-3 min.

Spinach (fresh)

Step 5

Add the spinach to the pan & stir until it wilts, about 2 min.

Butter (unsalted)

Step 6

Add a dab of butter & stir.

Heavy cream

Step 7

Add the heavy cream & cooked mushrooms into the pan. Stir & cook until the cream has thickened, about 2 min.

Parmesan (grated)

Step 8

Add the parmesan cheese & stir. Season with salt & pepper to taste. Remove the pan from the heat.

Step 9

Serve the cauliflower risotto topped with the cooked chicken. Top with additional cheese if desired. Enjoy!

Personal notes

Add your own flavor!

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Nutrition facts

Average estimated amount for one serving

Energy445 cal.
Fat29 g
Carbohydrates8 g
Protein43 g
Fiber2 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Cauliflower Rice Risotto with Chicken" contains 445 Energy, 29 g of Fat, 8 g of Carbohydrates, 43 g of Protein, 2 g of Fiber.

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Cauliflower Rice Risotto with Chicken