Pesto chicken risotto made with cauliflower rice

Pesto chicken risotto with cauliflower riceI love a good pesto. And not just pesto made with basil. I have been trying other herbs in pesto, for example rosemary. This time I decided to make a Basil and parsley pesto. I enjoyed the freshness added by the parsley. I wasn’t quite sure what to do with this pesto so I came up with this risotto made with cauliflower rice for a nutritious, low carb affordable meal.

Pesto chicken risotto made with cauliflower rice

Makes two large serves


½ cup pesto (I used a Basil and parsley pesto – see recipe below)

1 chicken breast, cubed

1 vegetable stock cube

½ cup reduced fat coconut cream

1 tablespoon tahini

1 cup frozen peas

1 cup frozen broccoli

½ red capsicum

½ a head of cauliflower cut into small florets




Chopping board

Sharp knife

Non-stick fry pan

Wooden spoon

Measuring cups and spoons

Food processor


  • Crumble the vegetable stock cube into a non-stick fry pan along with ¼ cup of water. Add the chicken breast and begin to cook.
  • Once the chicken is almost cooked, add the pesto, coconut cream and tahini plus an additional ¼ cup of water and continue cooking.
  • Add the capsicum, frozen peas and frozen broccoli and continue cooking on medium heat until the vegetables are tender.
  • Meanwhile, add the cauliflower florets to ta food processor and process until the cauliflower resembles the texture of rice.
  • Add the cauliflower rice to the fry pan and stir well. Cook for a further 5 minutes until the cauliflower is heated through.

 Basil and parsley pesto


2 cloves garlic, dry roasted

50 grams fresh basil

50 grams fresh Italian parsley

½ cup walnuts

¼ tin of cannellini beans (substitute the beans for additional walnuts for a Paleo version)

1 tablespoon coconut butter

Salt, to taste


Measuring cups and spoons

Non-stick fry pan

Food processor


  • Peel the garlic cloves and dry roast them in a non-stick fry pan until they start to go golden brown. Add the roasted garlic cloves to a food processor (I personally prefer the taste of roasted garlic and it is not so pungent on the breath, but you can use fresh if you prefer).
  • Wash the basil and parsley, remove the stems and add the herbs to the food processor.
  • Add the remaining ingredients and process until the pesto forms a thick paste. Store in the refrigerator.

One thought on “Pesto chicken risotto made with cauliflower rice

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s