There’s nothing like the creamy comfort of slow-cooked risotto. This recipe combines the goodness of cauliflower with rice for the creaminess of the rice, plus chicken, lemon, and truffle salt!
It’s high protein, comforting, and oh, so nourishing.
Just do it. Just make it. Just eat it. Just enjoy it.
JUST LIKE LIFE!
Truffled Cauliflower Cream Risotto & Chicken
Truffled Cauliflower Cream Risotto & Chicken
4 Tbs. butter
2 cups riced or cubed cauliflower pieces
1/2 cup yellow onion, diced
1/2 cup short grain white rice (risotto)
1 cup heavy cream
1/4 tsp. truffle salt
1/8 tsp. freshly ground pepper
1 large chicken breast
juice and zest of 1 fresh lemon
3 large eggs
In a large skillet, melt the butter over medium heat.
Add the veggies and rice.
Sauté and stir until soft and golden brown.
Reduce heat to a simmer and stir in the cream.
Cover and simmer for 10 minutes.
Add the chicken breast and cover again, stirring occasionally, until the rice is soft and fluffy.
Remove from heat.
Stir in the lemon zest and continue to cook (covered without heat) until the chicken is cooked through.
Stir in the farm fresh eggs, until nice and creamy.
Serve, topped with fresh lemon zest and additional salt and pepper.
Enjoy. Savor. Inhale. Exhale.
This could be your best meal ever.
