Wild mushroom chicken risotto

Wild mushroom chicken risotto

“Regular” risotto is made with starchy Arborio rice, so it’s off-limits if you’re following a keto diet. But this keto-friendly adaptation is every bit as satisfying. This creamy mushroom risotto is made with earthy mushrooms, tender chicken, plenty of shredded Parmesan, and olive oil to add lots of nutritious fats. Make it for your next date night, it simply can’t fail to impress.

Wild mushroom chicken risotto

“Regular” risotto is made with starchy Arborio rice, so it’s off-limits if you’re following a keto diet. But this keto-friendly adaptation is every bit as satisfying. This creamy mushroom risotto is made with earthy mushrooms, tender chicken, plenty of shredded Parmesan, and olive oil to add lots of nutritious fats. Make it for your next date night, it simply can’t fail to impress.
USMetric
2 servingservings

Ingredients

Chicken
  • 11 oz. 300 g chicken breastchicken breasts
  • salt, and ground black pepper
  • 3 tbsp 3 tbsp olive oil or ghee, divided
Risotto
  • 1 oz. (2¾ tbsp) 28 g (40 ml) red onion, choppedred onions, chopped
  • 1 1 garlic clove, mincedgarlic cloves, minced
  • 13 oz. 375 g cauliflower, grated
  • 1 cup 240 ml sliced, wild mushrooms (see tip)
  • 1 cup (1 oz.) 240 ml (30 g) chopped, fresh spinach
  • 2 oz. (¾ cup) 55 g (170 ml) shredded Parmesan cheese, divided
  • 2 tbsp 2 tbsp finely chopped, fresh basil, or fresh parsley, or fresh chives, or fresh thyme
  • 1½ tsp 1½ tsp lemon juice
  • salt and pepper
  • 2 tbsp 2 tbsp olive oil
  • 2 tbsp 2 tbsp finely chopped, fresh basil, or fresh parsley, or fresh chives, or fresh thyme
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Instructions

Chicken

  1. Tenderize the chicken breast with a rolling pin or a meat tenderizer until it is about 1/2" (1.5 cm) thick. Season with a pinch of salt and pepper.
  2. Heat a large skillet, over medium-high heat, with one-third of the olive oil. Add the chicken, and cook for 4 to 6 minutes per side or until lightly browned. Transfer to a cutting board, let cool, and then slice.
  3. Risotto

  4. Prepare the vegetables.
  5. Using the same skillet, heat the remaining olive oil over medium heat. Add the onion and cook for 3 to 5 minutes, until tender.
  6. Stir in the garlic, and cook for 1 minute.
  7. Add the cauli-rice, stir and cook for 5 to 7 minutes, or until crisp-tender.
  8. Stir in the mushrooms, spinach, 3/4 of the cheese (reserve some for topping), herbs, and lemon juice.
  9. Add the chicken, and stir together for 3 to 5 minutes, or until heated through and combined. Remove from heat, and season with salt and pepper, to taste.
  10. To serve, sprinkle the remaining parmesan cheese on top, drizzle with the olive oil, and garnish with the fresh, chopped herbs.

Tips

Some examples of wild mushrooms include: Button, Cremini, Portobello, Oyster, King Oyster, Chanterelle, Porcini and Hedgehog.

To store, let it cool down and refrigerate for up to four days.

Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Martina’s cookbook, "The New Mediterranean Diet Cookbook".1

  1. Diet Doctor receives no payment or other considerations from the sale of Martina’s cookbooks or the publishing of this post.

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2 comments

  1. 13 comments removed
  2. Andrea
    Another winner from DD! so easy and quick. A time saving tip was to buy already riced cauliflower. I also added chicken broth to add a little moisture and render the chicken bits. Yum!
    Reply: #15
  3. Crystal Pullen Team Diet Doctor

    Another winner from DD! so easy and quick. A time saving tip was to buy already riced cauliflower. I also added chicken broth to add a little moisture and render the chicken bits. Yum!

    Thank you for sharing your tip! I am so glad you enjoyed this dish!

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