Name: Chicken Cauliflower Risotto
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 pound chicken breast, cut into small pieces; 2 cloves of garlic, minced; 1 lemon, juice and zest; 2 tablespoon olive oil; salt and pepper to taste; 1 small onion, diced; 1 tablespoon butter & 1 additional tbsp butter to stir in at the end (optional); 1 1/2 cup Arborio rice; 1 head of cauliflower, chopped into small pieces; 6 cup chicken broth or stock, heated

Chicken Cauliflower Risotto

By: Anne Colagioia from EZ Gluten Free

Chicken Cauliflower Risotto is a simple chicken recipe that combines lean chicken breast, Arborio rice and cauliflower to make a complete meal thatâ€™s completely delicious. This one pot dish is seasoned with lemons and garlic to bring a bright summer flavor. But donâ€™t worry, that cauliflower almost pulls a disappearing act among the rice so the kids won't even know it's there.

Notes

For more recipes from Anne, be sure to check out her Featured Foodies profile page.

Preparation Time10 min

Cooking Time30 min

Ingredients

1 pound chicken breast, cut into small pieces
2 cloves of garlic, minced
1 lemon, juice and zest
2 tablespoons olive oil
salt and pepper to taste
1 small onion, diced
1 tablespoon butter & 1 additional tbsp butter to stir in at the end (optional)
1 1/2 cup Arborio rice
1 head of cauliflower, chopped into small pieces
6 cups chicken broth or stock, heated

Instructions

Stir together the chicken, garlic, lemon zest, 1 tbsp olive oil, and salt and pepper.
Add the seasoned chicken along with the other tbsp of olive oil to a large shallow pan thatâ€™s been heated over a medium high heat.
SautÃ© the chicken stirring occasionally until itâ€™s no longer pink and you just start to see a golden color developing. This will take roughly 5 minutes. Then remove the chicken from the pan and set it aside.
Add the onion, rice and butter to the pan and sautÃ© until the onions and rice begin to get translucent this will take roughly 3-4 minutes.
Ladle in about 1 Â½ cups of the broth and allow the rice to gently simmer as you stir until most of the liquid is absorbed. Then add another ladle or two of stock so that the rice is just covered and continue with the same method of stirring until the liquid is almost absorbed before adding more stock.
After about 10 minutes, add the cauliflower and continue the process of adding a ladle of stock and simmering until it is almost absorbed.
After another 10 minutes (or roughly 5 minutes before the whole dish is done), add the chicken back to the pan with the juice of the lemon and continue stirring for 5 minutes until everything is heated through and the rice is tender then turn off the heat.
Optionally you can stir in 1 tbsp of butter right before serving to add more luxury to the dish then garnish with parsley and lemon zest.