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Cheesy Cauliflower Risotto with Bacon
Cheesy Cauliflower Risotto with Bacon
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Creamy low-carb cauliflower rice risotto with mushrooms, bacon, and Parmesan - a flavorful twist on a classic dish.
Ingredients:
  • 4 bacon strips, diced
  • 1 cup diced baby bella mushrooms
  • 0.5 white onion, diced
  • 3 cloves garlic, minced
  • 1 (16 ounce) package frozen riced cauliflower
  • 1 cup chicken stock
  • 1.5 cups grated Parmesan cheese
  • 1 cup heavy cream
Instructions:
  • In a large saucepan over medium-high heat, crisp up the bacon for 6 to 8 minutes. Scoop out the bacon with a slotted spoon and then transfer it to a small bowl.
  • In the bacon fat, saute mushrooms, onion, and garlic until softened and lightly browned for 5 minutes. Stir in cauliflower rice and chicken stock, then simmer until the rice absorbs most of the stock for about 5 minutes.
  • Combine Parmesan cheese and heavy cream, blending well. Use an immersion blender to pulse and reduce any large pieces. Heat for approximately 5 minutes. Fold in most of the cooked bacon. Serve the risotto in a bowl, garnishing with the remaining bacon.

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