Follow Our Blog for Regular Tips and Advice to Keep you Healthy, Happy & Moving Well.

Cauliflower Risotto, Chicken,Parmesan and Smoked Bacon


For the lemon chicken:
500g chicken breasts, cut horizontally into 2 cm
thick steaks (check pack weight or ask your
1 clove of garlic, sliced
Zest of 1⁄2 a lemon
1 tablespoon of extra virgin olive oil
1⁄2 teaspoon of salt
For the risotto:
1 head of cauliflower, in florets
1 leek
1 tablespoon of extra virgin olive oil
1 tablespoon of butter
2 cloves of garlic
4 rashers of smoked bacon (or Pancetta)
1⁄4 cup of white wine (optional)
1 cup of cream
1⁄2 cup of mascarpone (or sour cream in a pinch)
1⁄4 cup of grated Parmesan
1 tablespoon of parsley, chopped
1 tablespoon of chives, finely sliced
For the garnish:
1 tablespoon of grated Parmesan

Place the chicken breasts in a medium bowl along with all other ingredients and mix well. Heat a large
fry-pan on a medium-high heat then place the chicken in the pan. Fry for 3-4 minutes each side
until cooked through, then place on a plate to rest and cover the plate with foil. While the chicken cooks and rests, make the risotto. Put the florets of cauliflower into a food processor and blitz the cauliflower until it resembles rice. Cut half of the green part from the leek and keep it for use in a soup or stew for another time. Slice the leek in half lengthways then finely slice across the leek to get fine semi-circles. Add the leek to a medium pot with the butter and olive oil. Slowly cook the leek over moderate heat until it softens.

Add to the leek the garlic and smoked bacon and increase the heat in the pan a little to allow the
bacon to colour slightly. Add the cauliflower to the pan and stir well. Cook for 3 minutes stirring often.
At this point, add in the wine (if using), then add in the cream, mascarpone, Parmesan and allow to
reduce for 1-2 minutes until it thickens. Fold the herbs through the risotto.

Serve the risotto with plenty of freshly milled pepper, some grated parmesan and a drizzle of
good quality extra virgin olive oil

Recipe brought to you by Chef Craig Rodger
and the best-selling book What The Fast!

Follow Us


Recent Comments

    Auckland Physiotherapy Limited © 2024
    Website Design & Development by