Low Carb Chicken Sausage Risotto Recipe with Mushrooms and Peppers

5 from 3 votes

Low Carb chicken sausage cauliflower risotto recipe with mushrooms & peppers.

Course Entree

Cuisine Italian

Prep Time 6

Cook Time 19

Servings

Calories 352kcal

Author Robin Gagnon

2 cups of sliced sweet peppers 2-3 peppers
2 cups of sliced crimini mushrooms approx. 5 oz.
1 cup of chopped sweet onion about ½ a medium sweet onion
1 package of Roasted Pepper & Asiago Al Fresco All Natural Chicken Sausages
1 tbs olive oil
12 oz bag of frozen riced cauliflower*
2 sprigs of fresh rosemary feel free to season with thyme or bay leaf instead if you don't have rosemary
½ cup of chicken stock
¼ cup heavy cream
¼ cup grated Asiago

Place large skillet on burner over medium-high heat. Once hot add olive oil, then the peppers, onions and chicken sausage. Saute for 5 minutes.
Add the riced cauliflower and rosemary. Stir frequently while cooking another 5 minutes.
Reduce the heat to medium and add the mushrooms, cook for 3-4 minutes while stirring, then add the chicken stock and cook another 2-3 minutes until it seems to thicken a little.
Now reduce the heat to low-medium and add the heavy cream and asiago cheese. Stir while cooking until the dish is rich and creamy (3-5 minutes).
Remove from burner and serve. A little extra asiago and chopped parsley make great toppings.

* if you prefer to use fresh riced cauliflower you will need 3 cups