Ingredients
For the chicken:
- 1 tbsp avocado oil for searing
- 2 organic chicken breasts cut into ½” chunks
- 1 tsp Italian seasoning
- 1 tsp paprika
- Sea salt to taste
For the risotto:
- 1 tbsp avocado oil
- 1 medium onion diced
- 2 cups mushrooms of choice sliced (I used a medley of shiitake, oyster and cremini)
- 3 garlic cloves minced
- 8 oz. cassava rice* see notes - about 1 ¼ cup
- ¼ cup apple cider vinegar
- 4-6 cups broth of choice* see notes - I used bone broth
- 1 tbsp Italian seasoning
- 1 tsp onion powder
To finish:
- ¼ cup nutritional yeast
- ¼ cup fresh parsley chopped
- 1 tbsp olive oil
- Sea salt to taste
Instructions
- For the chicken: Heat avocado oil over medium-high heat in a large pan. Add chicken and sprinkle with Italian seasoning, paprika and sea sat. Cook until nicely browned and cooked through. Remove from pan and set aside.
- For the risotto: In the same pan, add additional avocado oil, onion, mushrooms and garlic. Saute on medium-low until onions are translucent and mixture is fragrant – stirring often (about 7 minutes).
- Turn the heat up to medium-high and add the cassava rice along with the apple cider vinegar to the mushroom mixture.
- Stir constantly until the vinegar evaporates.
- Add Italian seasoning, onion powder and cooked chicken.
- Pour in 1 cup of broth to the pan at a time -- adding more as it absorbs.. Stirring often and scraping the bottom to prevent the mixture from sticking.
- Once the cassava rice is fully cooked, remove from heat and fold in nutritional yeast and parsley. Drizzle with olive oil and season with salt.
- Serve immediately.
Notes
I used Jovial’s Grain-Free Cassava Orzo. Alternatively, quinoa can be used – you may need to adjust the amount of broth required. For the chicken, you can cook as directed, use your preferred method of cooking, or use leftovers from a previous meal.