Creamy Lemon Chicken Cauliflower Risotto

Ingredients

• 1 tsp (5 ml) olive oil
• 1 clove garlic, minced (3 g)
• 1/2 cup (60 g) asparagus, chopped
• 2 cups (200 g) cauliflower rice
• 1/4 cup (60 ml) low-sodium gluten-free chicken broth
• 1/4 cup (60 ml) unsweetened coconut milk
• 1/4 tsp (1.5 g) fine salt, plus black pepper
• 1 tbsp (5 g) nutritional yeast
• 5 oz (140 g) cooked chicken breast, sliced
• 1 tsp (5 ml) lemon juice
• 1 tbsp (5 g) parsley chopped with 1 tsp lemon zest

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Method

1. Heat the oil in a skillet over medium heat. Add half the garlic and the asparagus and cook for 2–3 minutes, until the asparagus is bright green.
2. Add the cauliflower rice, broth, coconut milk, salt, and pepper. Cook for 5–6 minutes, stirring, until creamy.
3. Stir in the nutritional yeast, chicken, and lemon juice and cook for 2 minutes, until piping hot.
4. Chop the parsley, lemon zest, and the rest of the garlic together into a gremolata.
5. Top the risotto with the gremolata.