E-Z Cauliflower and Chicken Sausage Risotto

Photo: Cauliflower Rice Risotto with Chicken Sausage

Last night, I made a quick dinner using Green Giant’s frozen Riced Cauliflower Risotto Medley with Aidell’s Chicken with Gruyere Sausage in it. While I had a busy day yesterday, the deciding factor in making this meal was that the freezer tossed the risotto package back out on the floor when I put it in, and I didn’t notice. So, when I found it, I had a bag of thawed, but still cold, risotto. It’s not a big production to make, but it’s a good example of how you can manage a delicious quick meal on a low carb diet.

Now, if you want to start from scratch with the riced cauliflower, you can make it by running the cauliflower through the food processor, then chopping about a quarter cup of mushrooms and about three stalks of asparagus up finely. You will need to cook this a little longer than you would the frozen one that is already cooked.

For this version here’s the recipe:

Cauliflower Risotto with Chicken Sausage

1 package Green Giant Riced Veggies Cauliflower Risotto Medley, thawed
2 links Aidells Chicken Sausage – Roasted Garlic & Gruyere Cheese
2 tablespoons Heavy Whipping Cream
3 tablespoons Parmesan Cheese
1 teaspoon Garlic, minced
1/2 teaspoon Mrs. Dash Garlic & Herb Seasoning Blend
1 teaspoon Olive Oil

In a large skillet, add the oil, then add the garlic and cook until it is fragrant. Add the cauliflower medley. Stir for about three minutes, then add the chicken, cream, and about a quarter cup of water. Heat the mixture to a boil, then lower the temperature to a medium simmer. Let simmer for about 10 minutes, stirring a couple of times.

Serve with a salad or other side dish. I used a broccoli salad from the grocery store.

Makes 3 servings.

Do you have a recipe that you would like for me to try to adapt to low carb? If so, let me know in the comments and I’ll tell you where to email it.

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