I come bearing good news. It’s about today’s recipe for low carb chicken and asparagus risotto. This is one of the rare instances where the low carb version of a dish is far and away better than the original high carb version.
This unicorn recipe is the perfect blend of cream, cheese, vegetables and meat.
Trust me, I know. I’ve been selflessly taste testing this recipe all day long, so I can assure you that it’s a total yum.
So let me show you how it’s made.
You’ll need these ingredients: asparagus, lemon zest, red onions, parmesan cheese, parsley, cream, garlic, cauliflower rice and chicken.
You start by adding 1 tablespoon olive oil to a large skillet and heating it over Medium High heat. Add 12 stalks asparagus and cook without stirring for 1 minute and then stir it around and cook it for 1 minute more. Remove from the pan and set aside.
Add 1/2 pound of skinless boneless chicken thigh pieces to the skillet and cook for 4-5 minutes until cooked through. Remove from the pan and set aside.
Turn the heat down to Medium and add 1 tablespoon butter to the pan. Saute 2 cloves garlic and 1/2 cup red onions for 2 minutes.
Add 4 cups cauliflower rice to the pan and saute for 6 minutes.
Stir in 1/2 cup cream, 1 cup parmesan cheese, 1/2 teaspoon dried thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper to the pan and cook for 3 minutes.
Add chicken and the zest from 1/2 a lemon to the pan and cook for 2 minutes more.
Serve in 4 bowls. Sprinkle with fresh parsley and criss cross several asparagus stalks on top of each bowl.
And you’re done! In about 30 minutes, you’ll have a snappy low carb dinner with only 334 calories and 7g net carbs. And, as I mentioned earlier, this low carb version is far more delicious than regular mushy white rice risotto. This cauliflower rice risotto breaths life into that crusty old Italian dish.
Chicken and Asparagus Risotto [Low Carb & Keto]
This recipe for low carb and Keto Chicken and Asparagus Risotto is one of those rare recipes where the low carb version is much better than the original. And each serving has just 7g net carbs.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: Sauted
- Cuisine: Italian
1 tablespoon extra virgin olive oil
12 asparagus stalks, 1 1/2 inches trimmed off the bottoms
1/2 pound skinless boneless chicken thighs, cut into bite sized pieces
1 tablespoon ghee or butter
1/2 cup red onions, diced
2 cloves garlic, minced
4 cups cauliflower rice*
1/2 cup heavy whipping cream
1 cup grated parmesan cheese
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
zest from 1/2 of a lemon
1 tablespoon fresh parsley, chopped
1. Add olive oil to a large skillet and heat over Medium High heat. Add asparagus and cook without stirring for 1 minute and then stir it around and cook it for 1 minute more. Remove from the pan and set aside.
2. Add chicken to the skillet and cook for 4-5 minutes until cooked through. Remove from the pan and set aside.
3. Turn the heat down to Medium and add butter to the pan. Saute garlic and onions for 2 minutes.
4. Add cauliflower to the pan and saute for 6 minutes.
5. Add cream, cheese, thyme, salt and pepper to the pan and cook for 3 minutes.
6. Add chicken and lemon zest to the pan and cook for 2 minutes more.
7. Serve in 4 bowls. Sprinkle with parsley and criss cross several asparagus stalks on top of each bowl.
*It’s easiest to buy cauliflower rice, but you can make it yourself by either grating a cauliflower or processing it in a food processor until it is the consistency of rice.
- Calories: 334
- Fat: 26
- Carbohydrates: 11
- Fiber: 4
- Protein: 17
Keywords: low carb chicken asparagus risotto, keto chicken asparagus risotto, paleo chicken asparagus risotto