Lemon Cauliflower Risotto (with Chicken)

2 tablespoons grass-fed butter or ghee

1 medium shallot, chopped

1 cup sliced mushrooms (optional)

Salt and freshly ground black pepper

1 medium cauliflower, riced, or 1 – 16 oz. package of frozen riced cauliflower

1- 14 ounce can full-fat coconut milk

2 tablespoons fresh lemon juice

2 to 3 teaspoons lemon zest

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon onion powder

1 1/2 cups cooked and chopped chicken breast (optional)

Fresh basil for garnish

In a skillet over medium heat, melt 2 tablespoon of butter. Add the shallot and sauté until tender. Add the mushrooms, sprinkle with salt and pepper, and sauté for another 2 minutes. Add the cauliflower and sprinkle with more salt and pepper and cook until tender, stirring frequently. While cauliflower is cooking, in a medium size bowl, mix sauce by combining coconut milk, lemon juice, 11/2 teaspoon of lemon zest, 1/4 teaspoon of salt, 1/4 teaspoon pepper, and onion powder. Stir until all lumps are gone. Once cauliflower is tender, pour half the sauce into the skillet, stir and heat through. Add cooked chicken or other protein.

Garnish with fresh lemon zest and/or chopped basil and serve.

Save the remaining lemon cream sauce for another batch. This sauce is also used in our Creamy Lemon Chicken with Zoodles recipe (page 000). Sauce can be frozen for [how long??].

Serves 3. Per serving: approximately 288 calories, 7g carbohydrate, 14g protein, 24g fat (with chicken)