Description
A delicious low-carb casserole featuring tender slices of eggplant and zucchini baked in a creamy, cheesy sauce. This recipe offers a rich and satisfying dish perfect for those following a keto lifestyle, combining simple fresh vegetables with flavorful seasonings to create a comforting and hearty meal.
Ingredients
– 1 cup Arborio rice
– 2 cups chicken broth
– 1 cup sliced mushrooms
– 1 cup cooked chicken, shredded
– 1/2 cup finely chopped onion
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley for garnish
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and minced garlic, and sauté until the onion is translucent.
Add the sliced mushrooms and cook until they are soft.
Stir in the Arborio rice, coating it with the oil and vegetables.
Gradually add the chicken broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
Continue cooking and stirring until the rice is creamy and tender.
Stir in the shredded cooked chicken and grated Parmesan cheese.
Season with salt and pepper to taste.
Garnish with fresh parsley and serve warm.
Notes
Make sure to evenly slice vegetables for consistent cooking
avoid overcrowding the baking dish to ensure proper browning
let the gratin rest a few minutes before serving for better flavor melding
- Prep Time: 35
- Cook Time: 25
Keywords: exemple