Pesto & Chicken No Rice Risotto

Now don’t get me wrong I’m all for rice. However I’m also all for adding in as many and as much vegetables as possible to my diet. So in this recipe I decided to sub out the rice and use a cauliflower instead. It looks and tastes just like rice, so no one will even know. The trick is to leave the consistency of your cauliflower chunky like rice.

Remember the more vegetables in your diet the more diverse and strong your gut health with be, so remember to mix things up.


S xx

Ingredients: Serves 4

  • 1 whole cauliflower

  • 2 chicken fillets (diced)

  • 1 brown onion (chopped)

  • 2 zucchini (chopped)

  • 2 cups spinach

  • 2 tbsp pesto

  • 1 cube of stock.

  • 2 garlic cloves

  • Topped with goats cheese.

  • 2 cups water


  1. Chop the cauliflower into large florets and add to the bowl of a food processor. Process until you have rice sized chunks of cauliflower.

  2. In a large pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook until browned. Add the onion and zucchini and continue cooking, stirring, for 4-5 minutes or until tender. Add the garlic and cook for 1 minute or until fragrant. Add the cauliflower and cook, stirring, for 1 minute or until coated.

  3. Add the pesto and stock cube. Slowly add the water and stir to dissolve the stock.

  4. Bring to a boil, reduce to a simmer, and cover. Cook 5 minutes or until cauliflower is tender.

  5. Remove the lid and continue cooking, stirring occasionally, until the chicken broth has evaporated, about 5 more minutes.

  6. Stir through spinach leaves, top with goats cheese and serve immediately.