Chicken and Mushroom “Risotto”

Serves 4:

4 tbs unsalted butter - (preferably “Kerrygold”- a grass-fed Irish butter)

2 cups riced cauliflower (frozen or made from a steamed head of cauliflower)

4 chicken sausage links, sliced

1 cup sliced mushrooms

3 1/2 cups vegetable broth

5 cloves of garlic, sliced

5 tbs extra-virgin olive oil

4 tbs pine nuts

1 tsp turmeric

1 bunch fresh parsley leaves (basil is delicious too!)

grated parmesan

1 lemon. halved

Salt and pepper to taste

1. Melt 2 tbs butter in a saucepan over medium heat. Add broth and cauliflower to the saucepan. Bring to a simmer, add turmeric, then reduce the heat and cook for 10 mins (or until the broth is almost completely absorbed). Set aside with a lid to keep warm.

2. In a medium saucepan, melt remaining butter. Add garlic and cook about one minute or until fragrant. Add pine nuts and chicken sausage. Cook until chicken is warm (most chicken sausage is fully cooked but always double check the package) and the pine nuts become golden. Add mushrooms and cook till tender.

3. In a shallow bowl, combine cauliflower rice with the chicken, pine nut and mushroom mixture. Finally, squeeze the juice from one lemon, add bunch of fresh parsley and grated parmesan, mix and enjoy!