Chicken, Spinach, and Sun-Dried Tomato Cauliflower Risotto
Cauliflower may be the trendiest veggie in the produce aisle right now for its newfound versatility in the kitchen. We’ve seen it all from cauliflower pizza crust, mashed “potatoes,” cauliflower gnocchi, and even cauliflower snack foods.
We admit, cauliflower has its nutritional merits. Swapping this powerhouse veggie into our Chicken, Spinach, and Sun-Dried Tomato Cauliflower Risotto helps us to slash calories by at least a third and to lower carbs by more than 75 percent (as compared to our other great-tasting whole grain versions made with farro and barley). Luckily, cauliflower risotto also retains its creamy texture and our flavorful additions leave us dreaming cauliflower risotto dreams.
Chicken, Spinach, and Sun-Dried Tomato Cauliflower Risotto
Swapping in cauliflower in our Chicken, Spinach, and Sun-Dried Tomato Cauliflower Risotto helps us to slash calories by at least a third and to lower carbs by more than 75 percent than some of our more traditional risotto recipes.
Serving size: 1½ cups, Makes 4 servings
Ingredients
| 1 3/4 pounds cauliflower |
| 5 fluid ounces low sodium vegetable broth |
| 1 1/2 tablespoons canola oil |
| 1 1/2 ounces finely chopped onions |
| 2 teaspoons minced garlic |
| 1/2 cup grated parmesan cheese |
| pinch kosher salt |
| 1/4 white pepper |
| 2 cups grilled chicken breast |
| 1 cup fresh spinach |
| 1/4 cup chopped sundried tomatoes |
| 1/4 cup chopped fresh basil |
Instructions
- Remove leaves and outer part of stems from cauliflower and roughly chop into medium-sized pieces. In small batches, pulse cauliflower in a food processor until rice-size pieces.
- Heat vegetable broth.
- In a separate pot, heat oil. Add onions and garlic and sweat over low heat until translucent.
- Stir in cauliflower “rice” and vegetable broth. Cook for 5 minutes or until tender and heated through.
- Stir in parmesan, salt, and white pepper until evenly combined. Stir in chicken, spinach, and sun-dried tomatoes and heat until ready to serve. Divide among four plates and top with basil.
Nutrition info per serving: 290 calories, 13 g fat, 4 g saturated fat, 530 mg sodium, 13 g carbs, 4 g sugar, 3 g fiber, 33 g protein
For more wholesome, whole grain, high fiber risottos, grab our recipes for Cannellini Bean and Green Vegetable Farro Risotto and for Shrimp, Mushroom, and Butternut Barley Risotto.
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