Keto Italian Chicken Risotto

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  • prep time

    prep time

    2 min

  • cook time

    cook time

    5 min

  • ready time

    ready time

    7 min

Keto Italian Chicken Risotto

14 ratings

Risotto is a deliciously creamy and cheesy side dish. This keto version is made with cauliflower rice, but you’d never taste the difference. This side is still tender, buttery, and bound together with rich, parmesan cheese. Shredded chicken was added to this risotto, in case you typically find yourself still hungry after a meal with a small side.

Jessica L.

  • Net Carbs

    2 g

  • Fiber

    1.6 g

  • Total Carbs

    3.6 g

  • Protein

    15.2 g

  • Fats

    16.6 g

223 cals

Keto Italian Chicken Risotto

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Cauliflower Rice

    Cauliflower Rice

    1 cup, cut pieces

  • Butter

    Butter

    2 tablespoon

  • Chicken Breast, Skin Removed Before Eating

    Chicken Breast, Skin Removed Before Eating

    2 ounce

  • Salt

    Salt

    0.5 teaspoon

  • Black Pepper

    Black Pepper

    0.25 teaspoon

  • Garlic Powder

    Garlic Powder

    0.25 teaspoon

  • Italian Seasoning

    Italian Seasoning

    0.5 teaspoon

  • Parmesan Cheese

    Parmesan Cheese

    ¼ cup, shredded

Recipe Steps

steps 5

7 min

  • Step 1

    Heat a medium sized skillet on low heat. Place in the cauliflower rice with 1 TB of the butter. Let the butter melt and absorb into the rice with the lid on. When the butter has absorbed, melt in the second tablespoon.
    Step 1
  • Step 2

    Prepare your cooked chicken by shredding it into fine pieces. Combine the shredded chicken with the cauliflower rice and stir in the salt, pepper, garlic powder, and italian seasoning.
    Step 2
  • Step 3

    Allow the ingredients to heat and cook together on the low heat for about 30 seconds. Then, stir in the parmesan cheese until it melts and binds the ingredients together.
    Step 3
  • Step 4

    To make a pilaf-style risotto, pack the cooked Italian Chicken Risotto into a small ramekin. Then, turn the ramekin over onto a serving dish.
    Step 4
  • Step 5

    Enjoy!

Comments 9

  • Becky

    Becky 3 years ago

    Will this work with canned chicken? I always have that.

    • Becky

      Becky 3 years ago

      Made with a side of Baby Bella mushrooms

    • recipewriter

      recipewriter 3 years ago

      Yes, canned chicken is perfect here.

    • UnbelievableArugula796705

      UnbelievableArugula796705 3 years ago

      I don't think it's that important which type of chicken it is. In fact, I believe you could chuck just about anything in there and it would still taste decent.

  • Elysefl954

    Elysefl954 4 years ago

    Yum! I didnt have any cooked chicken so I used some mushrooms and fresh garlic. SO good

    • Anonymous

      Anonymous 5 years ago

      Eh

      • T

        T 5 years ago

        I added fresh garlic, mushrooms , 1 tablespoon of cream and substituted the chicken for pork ( only because I had leftovers). I thought I hated Cauliflower unless it was with a cheese sauce. How wrong I was because the recipe was amazing!

        • Anonymous

          Anonymous 5 years ago

          Very yummy and so easy to make, especially if you have some left over cooked chicken👍🏻

          • Miss Shortie

            Miss Shortie 6 years ago

            This was SO good! Can’t wait to make it again!!!