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🍽️ Cauliflower Risotto with Lemon Chicken

684 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• mushrooms, brown 300 g
• cauliflower 2 pc.
• basil, fresh 80 g
• garlic cloves 1 pc.
• organic lemons 1 pc.
• cherry tomatoes 400 g
• chicken breast fillets 600 g
• chicken seasoning salt 1 tbsp
• olive oil 7 tbsp
• salt pinch
• pepper, black ground pinch
• vegetable broth 200 ml
• cream cheese, plain 3 tbsp
• parmesan, grated 100 g

Instructions

1. 1. Cut the onion in half and peel it. Dice the onion finely.
2. 2. Clean the mushrooms with a kitchen towel. Slice the mushrooms.
3. 3. Wash the cauliflower and remove the hard core.
4. 4. Cut the cauliflower into coarse cubes.
5. 5. Finely chop the cauliflower cubes until they are roughly the size of rice grains.
6. 6. Wash the basil and shake it dry. Remove the coarse stems.
7. 7. Peel the garlic clove.
8. 8. Wash the lemon under hot water.
9. 9. Grate about one teaspoon of lemon zest.
10. 10. Cut the lemon in half and squeeze out the juice.
11. 11. Wash the tomatoes.
12. 12. Wash the chicken and pat it dry.
13. 13. Rub the chicken with the chicken seasoning salt.
14. 14. Put the basil and garlic into a tall container.
15. 15. Add three tablespoons of olive oil.
16. 16. Blend the mixture finely.
17. 17. Season the pesto mixture with salt and pepper.
18. 18. Heat two tablespoons of olive oil in a pan on high heat.
19. 19. Fry the chicken in the hot oil on all sides for about three minutes until golden brown.
20. 20. Reduce the heat to low.
21. 21. Add the tomatoes, lemon zest, and lemon juice to the pan.
22. 22. Cover the pan and let the chicken cook for about eight minutes.
23. 23. Season the chicken with salt and pepper.
24. 24. Heat two tablespoons of olive oil in a pot on high heat.
25. 25. Fry the mushrooms and onions for about three minutes.
26. 26. Add the chopped cauliflower.
27. 27. Fry the cauliflower for about five minutes.
28. 28. Deglaze the risotto with vegetable broth.
29. 29. Simmer the risotto for about five minutes until it has a risotto-like consistency.
30. 30. Make sure the cauliflower remains al dente.
31. 31. Add cream cheese and Parmesan to the risotto.
32. 32. Mix the ingredients well.
33. 33. Fold the basil pesto into the risotto.
34. 34. Season the risotto with salt and pepper.
35. 35. Plate the cauliflower risotto with the lemon chicken and tomatoes.
36. 36. Serve the dish.

Nutrition per serving

• kcal: 684
• Protein: 53 g · Fett/Fat: 38 g · Carbs: 32 g