KETO CHICKEN RISOTTO || KETO/LCHF LUNCH /DINNER RECIPE || MALAYALAM ||

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KETO CHICKEN RISOTTO || KETO/LCHF LUNCH /DINNER RECIPE || MALAYALAM ||

#KETOCHICKENRISOTTO #KETO/LCHF LUNCH /DINNER RECIPE #KETOMALAYALAM

For chicken stock

Chicken with bones : 200gm
Celery : 1-2
Spring onion : 1-2
Pepper : 1 tbsp
Water : 300ml
Boil all the ingredients for 10-15 minutes and strain.

Ingredients

Chicken cubes : 200gm
Egg :2
Salt to taste
Pepper : 1-2 tsp
Cauliflower: 250gm
Mushroom: 120gm
Heavy cream : 100ml
Cheese slices : 4
Garlic cloves : 5-6
Olive oil : 4-5 tbsp
Butter : 15gm
Spring onion : 2 tbsp chopped
Celery leaves : 1tbsp
Mix one egg , salt and pepper to the chopped cauliflower. Do the same for the chicken cubes as well.
Now heat some olive oil in a pan and saute 2 crushed garlic cloves. To this add the chicken egg mixture and fry until golden brown. Similarly saute the cauliflower egg mixture.
Now in the same pan saute garlic cloves in olive oil, now add spring onion and mushroom and 15gm butter and saute well. To this add celery leaves and mix. Add the prepared cauliflower rice and fried chicken pieces and mix well. Add 200ml chicken stock and cook for 2-3 minutes,to this add 100ml heavy cream and cook for 1-2 minutes. Now add the cheese slices and cook until it is creamy. Add spring onion greens and mix well.
Creamy chicken risotto is ready now ?

Spring Sale at Amazon
As an Amazon Associate I earn from qualifying purchases.
Spring Sale at Amazon
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