Thermobexta (or Bec) is a great friend of mine, and an even better recipe developer. Bec is well known for her fantastic vegetarian Thermomix recipes, and most of them are super healthy too. Bec also helped me to ‘vegetarianise’ the recipes in my cookbooks, so I thought I would return the favour by ‘meatifying’ one of her most popular recipes: her creamy caulisotto. I have wanted to try this keto risotto recipe for a long time now because it gets rave reviews… and I thought the addition of chicken would be a great way to encourage people to try this recipe. I also took the liberty to create a non curry version, which is more like a traditional risotto with parmesan and cream, for those who don’t have to avoid dairy… so here is what I did:
I used green beans and sliced capsicum for the vegetables… but you could use so many different vegetables like zucchini, asparagus, mushroom, broccoli, peas, corn… etc etc
I used olive oil instead of coconut oil.
I added 300 g 2cm diced chicken thigh during step 4 and chicken stock concentrate.
To make the non curry version: Add 30 g parmesan, cubed to mixer bowl before starting the recipe. Mill for 3 sec/speed 9/MC on. Set aside and add to the bowl with the cauliflower during step 4. Use cream instead of coconut cream.
And there you have it… this is a ridiculously delicious and simple meal, I think its much like my cauliflower soup recipe – where people wont believe you that it is cauliflower because it is SO yummy. I hope you give it a go xx
Use the blunt blade for this recipe.
At step 1 you may need to slightly extend processing time.
At step 2 use 120 degrees if using a Supercook.
At step 3 use the same temp as in step 2.
At step 4 use speed 1 and extend cooking time if required.
At step 5 use speed 1.