PopLurker Recipes: Not for a “Fatso” KETO Chicken Risotto

By Loryn Stone

 

Italian food.

It has a bad reputation for being carb-overloaded nonsense food. From pasta piled high on plates with fried veal or chicken cutlets and copious amounts of bread for sopping up delicious olive oil and balsamic vinegar (crap, now I’m hungry), Italian food has a reputation that makes it difficult to eat on a diet.

Especially one of my favorites, risotto.

While traditionally made with starchy little grains of Arborio rice stirred into a thick, faux-creamy mouth delight, there is still a way to indulge in some risotto goodness without breaking your Keto Diet. Thinking about being on a diet and giving up your favorite Italian foods took my brain right to the movie Fatso starring Dom DeLuise It’s about growing up with food as your comfort, seeing a family member die of a heart attack, and deciding to make some changes that will make you not eat yourself into the grave.

It’s a comedy, I swear.

So today on PopLurker, celebrate your diet! We are Keto Strong and taking care of ourselves! Let’s live that cauliflower rice life with pride and enjoy a piping hot bowl of Italian Love.

 

Chicken KETO Risotto

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Ingredients

  • 1 pound of boneless skinless chicken breasts
  • 1 red bell pepper
  • 1 medium carrot
  • 1 small zucchini
  • ½ cup mushrooms
  • 1 pound of riced cauliflower
  • 1 cup of parmesan cheese
  • 1 quart of chicken stock
  • Two lemons
  • Olive oil
  • One stick of butter
  • Salt and pepper to taste

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Clean up your chicken and let it marinade in olive oil, lemon juice, salt, and pepper. For this recipe, I chose to grill the chicken and add it to the finished risotto. If you want, you can let it boil with the risotto, but I think it has more flavor this way. Grill about 8 minutes per side. Put aside and chop up when cooled.

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In a heavy-bottomed Dutch oven, melt a full stick of butter. Add your chopped vegetables and let sauté about 5 minutes. Add your riced cauliflower and stir. Add salt and pepper to taste. Pour in the entire quart of chicken stock and bring to a boil.

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Boil on high heat with the lid off about 30-40 minutes until all the liquid is evaporated. Stir a few times for a “creamy” effect. When your liquid is just about gone, add your chicken, and the juice of one lemon. Stir and add your one cup of Parmesan cheese.

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Then just serve it up and enjoy a Keto risotto you can feel good about!

 

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