Cauliflower Risotto with Mushrooms

Recipe

• 340 grams of cauliflower
• Extra virgin olive oil 
• 230 grams of mushrooms 
• 2 cloves of garlic  
• 3 tablespoons of parmesan cheese  
• 1 cup of chicken broth 
• 1 cooked chicken breast (shredded) - optional 
• 1 tablespoon of Greek yoghurt  
• ½ cup of milk 
• 100 grams of baby spinach 

Method

1. Slice mushrooms, and crush the garlic cloves with the flat side of the knife. Chop finely. 
2. Add mushrooms and garlic to a pan on medium heat; with a dash of extra virgin olive oil, sauté until mushrooms are soft and tender. Add salt and pepper to flavour.  
3. Add the shredded chicken breast to the mushrooms and garlic, stir.  
4. Whilst mushroom and garlic are sautéing, shred cauliflower heads into small pieces – alternatively you can blitz the cauliflower in a blender to create a ‘rice’ consistency.   
5. Turn down the heat to medium/low, and add the cauliflower to the mushrooms and garlic. Stir, and add ½ a cup of chicken broth. Whilst stirring, allow the broth to reduce. 
6. While cauliflower is softening, combine the Greek yoghurt and milk into a separate bowl and mix together. It should be a thick yoghurt/cream-like consistency. 
7. Add your Greek yoghurt and milk mixture to the softening cauliflower and stir in ½ cup of chicken broth. Cover with the lid and continue to steam. Add baby spinach, stir.  
8. When cauliflower is tender, stir in the ½ cup of parmesan cheese, add any herbs, spices or salt and pepper for added flavour.  
9. Serve and enjoy!

TIP: If you have leftover rotisserie chicken, you can use this instead of cooked chicken breast for a budget-friendly option. Just remember to opt this instead of the original chicken breast into your calorie count!

Nutrition

• Serves: 1-2
• Calories: 559
• Protein: 68
• Fats: 15
• Carbs: 35
• Sugar: 19