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    Moroccan Risotto

    (Total Time: 35MIN| Serves: 2)

    1 lb chicken breast, boneless and skinless, cut into bite-sized pieces
    1 spring onion, finely chopped
    2 cups cauliflower, chopped into florets
    2 cups chicken stock
    3 tbsp olive oil

    1 tsp turmeric powder
    1 tsp fresh oregano
    1 pinch saffron
    2 tsp salt
    ½ tsp white pepper


    1. Rinse well the meat and pat dry with a kitchen paper. Set aside.
    2. Plug in the instant pot and press the ‘’Sauté’’ button. Heat the inner pot and add olive oil and onions. Briefly cook, for 3-4 minutes.
    3. Now add the remaining ingredients and stir well. Securely lock the lid and adjust the steam release handle. Press the ‘’Manual’’ button. Set the timer for 15 minutes.
    4. When you hear the end signal, release the pressure naturally and open the lid.
    5. Transfer the mixture to a large platter and chop the cauliflower into small piece.
    6. Sprinkle with some more saffron and serve immediately.
      Per Serving(Calories 476 | Total Fats: 27.3g | Net Carbs: 3.9g | Protein: 50.9g |Fiber: 2.7g)