1 lb. ROSIE® Organic Boneless Skinless Chicken Thighs
4 tbsp. olive oil, divided
1 lb. mixed wild mushrooms, torn into bite-sized pieces
2 tsp. chopped fresh rosemary
  kosher salt
  freshly ground black pepper
small yellow onion, finely chopped
cloves garlic, minced
1/4 cup dry Sonoma white wine
24 oz. riced cauliflower (preferably fresh, but thawed and patted dry if frozen)
1 cup low-sodium chicken broth
1/4 cup grated Parmesan cheese, plus more for serving


1 Heat 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms, thyme and rosemary to skillet and cook, stirring occasionally, until just starting to brown, about 5 minutes. Add chicken to skillet and season with salt and pepper. Cook, stirring occasionally, until browned and chicken is cooked through, about 5-6 minutes. Transfer mixture to a plate and set aside.
2 Add remaining oil to skillet. Add onion and sauté until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add wine and cook 2 minutes, stirring and scraping up browned bits on bottom of skillet. Stir in riced cauliflower with broth and 1/2 cup water. Cover skillet, reduce heat to medium and cook, until cauliflower is just tender, about 10 minutes, stirring every 2-3 minutes.
3 Carefully transfer 3 cups of cauliflower mixture to blender and carefully blend until smooth. Stir cauliflower puree into skillet with Parmesan cheese. Season with salt and pepper to taste and continue to cook until cheese melts, about 2 minutes.
4 Serve cauliflower risotto topped with crisp mushrooms and golden brown chicken. Garnish with fresh thyme and grated Parmesan.


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