Green Risotto, Poached Chicken, Parmesan And Lemon Zest


Serv Time Price
0 26 min $17.38


  • 1

    Heat a pot to med – high add chicken stock, garlic and thyme and bring to the boil. Once boiled add chicken breast and allow the water to return to a rolling boil. Once boiled reduce heat to low and cover with a lid to simmer for 10 mins.

  • 2

    In a medium saucepan bring water to the boil. Once boiled add broccoli and cook until it can be pierced with a fork, but still slightly firm (Approx. 2 mins). Drain the water and place broccoli in a blender, with cream and half the parmesan. With a spoon remove the garlic from the chicken stock and add to blender. Blend ingredients until smooth making sure to season well with salt and pepper.

  • 3

    Return saucepan to a med-high heat and add butter, once the butter starts to melt add grated cauliflower rice. Cook for 2-3 minutes, stirring continuously.

  • 4

    Add the blended broccoli mixture, to the cauliflower rice and continue to cook over med heat for a further 2 minutes.

  • 5

    Once the chicken is cooked remove from the pot and slice into 1cm pieces.

  • 6

    Plate up; Spread the cauliflower risotto mix flat on a plate, lay the sliced chicken in the middle of the plate. Dress with lemon zest, remaining; parmesan and lemon juice. Garnish with mint leaves. Enjoy!


  • 1/2 x Lemon - juice and zest
  • 1 x Broccoli - broken into small florets
  • 350g x Chicken breast
  • 2 x Garlic clove - peeled
  • 2 x Mint sprig - leaves picked
  • 1/2 x Cauliflower quarter - grated to make rice
  • 4 x Thyme sprig - leaves picked