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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


  1. 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.

  2. In the same pan, add the carrot and mushrooms. Cook for about five minutes.

  3. 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.

  4. 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.

  5. 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.







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