About
This aromatic keto risotto is loaded with smokey chorizo, aromatic herbs and spices and fluffy cauliflower rice.
This makes a great dinner option served with a green salad.
Ingredients
- 3 ounce fresh food spanish chorizo by sainsbury's
- 3 cup cauliflower rice
- 2 teaspoon rosemary, fresh
- 1 clove garlic
- 1 teaspoon gourmet collection smoked paprika by mccormick
- 1 cup chicken broth, bouillon or consomme, homemade
- 1 tablespoon olive oil
- 1 tablespoon shaved grana padano parmesan by trader joe's
- ΒΌ medium – 2 1/2" diameter red onion
Instructions
- Roughly dice the chorizo into bite sized chunks. Heat the olive oil in a skillet over a medium heat. Add the chorizo and cook through until browned all over and releasing it oils. Remove from the skillet with a slotted spoon and set to one side.
- Finely slice the onion, crush the garlic and finely chop the rosemary. Add to the pan with the chorizo oils and sweat gently for 2-3 minutes until tender and fragrant.
- Add the cauliflower rice and paprika to the skillet and stir to combine.
- Add the stock and stir well. Bring to a gentle boil then simmer for 5-6 minutes until all the stock has evaporated. Stir the rice with a fork to separate the grains.
- Stir through the cooked chorizo and scatter with Parmesan shavings to serve.
Nutrition Facts
- Servings: 2
- Calories: 285.3kcal/1193.7kJ (per serving)
- Fat: 20.5g (per serving)
- Carbs: 11.3g (per serving)
- Protein: 16.7g (per serving)
