Creamy Asparagus Low-Carb Risotto | Cal Will Cook It
Creamy Asparagus Low-Carb Risotto
15 mins prepServes 5
A delicious, low-carb risotto featuring creamy asparagus and crispy chicken cutlets, topped with balsamic glaze for a delightful finish. This combination of flavors and textures makes for an impressive dinner option.
1: Strain & rinse the Palmini rice.
2: Cut off the crowns of the asparagus and slice the spears into small pieces.
3: Heat a large pan over medium heat, add olive oil and butter. Once hot, add asparagus and minced garlic. Sauté for 4-5 minutes, then add Palmini rice. Cook for another 4-5 minutes, mixing frequently.
4: Lower the heat, add heavy cream and parmesan. Mix frequently and cook until well combined and rice is tender (6-8 minutes). Season to taste with salt and pepper.
5: Set up a dredging station with flour, egg wash, and bread crumbs.
6: Coat each piece of chicken in flour, then egg wash, then bread crumbs. Let sit for 5-10 minutes.
7: Fill a large skillet with 1/4 inch of olive oil and heat to 325-350°F. Fry cutlets for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
8: Once done, place cutlets on a wired rack and sprinkle with salt.
