Turkey & Mushroom Cauliflower Risotto
Makes 1 Serving
Macros: 259 Cal, Fat 12g, Carbs 13g, Fibre 4g, protein 26
1/2 tsp Avocado Oil
113 grams Extra Lean Ground Turkey
1/2 Carrot (medium, diced)
1 Cremini Mushrooms (diced)
1 1/2 cups Cauliflower Rice
1/2 cup Beef Broth
1 tsp Apple Cider Vinegar
Sea Salt & Black Pepper (to taste)
1 1/2 tsps Arrowroot Powder
Heat the oil in a pan over medium-high heat. Cook the ground turkey for eight to 10 minutes or until cooked through. Drain and transfer to a bowl.
In the same pan, add the carrot and mushrooms. Cook for about five minutes.
Stir in the cauliflower rice, broth, apple cider vinegar, salt and pepper. Lower the heat to a gentle simmer and cook until the carrot is soft and broth is absorbed, about six to 10 minutes.
In a small bowl, stir the arrowroot powder with a bit of water until dissolved. Stir the slurry and turkey into the risotto to incorporate.
Add more salt and pepper, if needed. Divide into bowls and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving equals approximately two cups.
More Flavour: Add butter, onions, and garlic.
Additional Toppings: Top with chopped parsley, nutritional yeast, or parmesan.
No Ground Turkey: Use ground beef instead.