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5 from 3 votes
This low carb mushroom and chicken risotto uses cauliflower to create a creamy rice base.

The recipe calls for 1 cup of cooked chicken – this can be freshly cooked
chicken breast or the leftover meat from a Sunday roast, making this a simple
way to repurpose ready cooked meat.
Prep Time3 mins
Cook Time18 mins
Total Time21 mins
Course: Main Course
Cuisine: Italian
Keyword: Chicken, Mushroom, Risotto
Servings: 2 people
Calories: 434kcal


  • 200 g cauliflower rice
  • 2 tsp fresh rosemary finely chopped
  • 150 g chestnut mushrooms sliced
  • 1 tbsp fresh parsley
  • 1 tbsp shallot finely chopped
  • 1 clove garlic minced
  • 15 g unsalted butter
  • 1 tbsp extra virgin olive oil
  • 140 g cooked chicken shredded
  • 1 tsp lemon zest
  • 1 tbsp creme fraiche
  • 1 tbsp parmesan cheese grated
  • 120 ml chicken stock


  • Heat the oil in a large pan over a low/medium heat. Add the shallot and garlic and sweat gently until tender.
  • Melt the butter in the pan and add the rosemary and sliced mushrooms. Cook over a medium heat to brown the mushrooms all over.
  • Add the cauliflower rice to the pan and stir well to combine.
  • Add half the chicken stock and simmer until all the liquid has been absorbed.
  • Add the remaining stock to the pan along with the chicken pieces, cooking until hot through and all the liquid has been absorbed.
  • Stir in the creme fraiche and Parmesan until melted.
  • Scatter with fresh parsley to serve.


Calories: 434kcal | Carbohydrates: 9g | Protein: 42g | Fat: 26g | Fiber: 4g

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