Caulisotto (Cauliflower Risotto) with Chicken, Mushroom, Sage & Thyme
A creamy, herby cauliflower risotto that captures the comfort of chicken and mushroom risotto with a light, protein-packed twist. Cottage cheese and just a touch of parmesan bring richness without guilt.
Author:
Prep time (mins) | Cooking time (mins) | Servings |
|---|---|---|
10 | 15 | 2 |
Calories (kcal) | Protein (g) | Carbs (g) | Fat (g) |
|---|---|---|---|
370 | 57.4 | 16.5 | 11 |
Ingredients
2 medium chicken breasts (240g), diced
300g cauliflower florets (or riced cauliflower)
200g mushrooms, finely sliced
200g low-fat cottage cheese
2 small garlic cloves, minced
200ml low-salt chicken stock
10g grated parmesan (about 2 tsp)
½ tsp dried sage
½ tsp dried thyme
2 tsp chopped fresh parsley
Salt and pepper to taste
Low-cal cooking spray (optional, or use water for sautéing)
Method
Prep the cauliflower rice:
Blitz cauliflower florets in a food processor until they resemble rice. Set aside.Cook the chicken:
In a non-stick pan over medium heat, add a splash of water or a spritz of low-cal spray.
Add the chicken, season with salt, pepper, and half the sage and thyme.
Cook until browned and cooked through. Remove and set aside.Sauté mushrooms and garlic:
In the same pan, add mushrooms and garlic with a splash of water.
Cook until soft and lightly browned (5–6 minutes), stirring often.Add cauliflower rice:
Stir in the riced cauliflower and remaining herbs.
Add the chicken stock gradually and cook gently for 5–7 minutes, stirring, until softened but not mushy.Finish the dish:
Stir in cottage cheese, cooked chicken, and parmesan. Mix until creamy and heated through.
Adjust seasoning to taste.Garnish and serve:
Plate up and sprinkle with chopped fresh parsley.
Freezing and storage
Best served fresh, but can be stored in an airtight container in the fridge for up to 2 days.
Not suitable for freezing due to texture changes in cauliflower and dairy.