Cheesy Cauliflower Risotto with Bacon

Name: Cheesy Cauliflower Risotto with Bacon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: ['6', '6 servings']
Cuisine: italian
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

4.40 (15)

⏱ 40 mins 🍽 ['6', '6 servings'] 🌶 italian 🏷 Main course

This dish offers a low-carb take on a classic Italian risotto by using riced cauliflower. It is cooked with bacon, mushrooms and onion for a savoury base, then made rich with Parmesan cheese and heavy cream. The result is a satisfyingly creamy dinner that comes together in about 40 minutes and serves six people.

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

Method

Place a large saucepan over the heat. Cook the diced bacon until it becomes crisp, which should take 6 to 8 minutes. Use a slotted spoon to take the bacon out and put it into a small bowl.
Put the mushrooms, onion and garlic into the bacon fat in the pan. Cook them for about 5 minutes until they are soft and starting to colour. Mix in the cauliflower rice and chicken stock. Allow it to simmer for roughly 5 minutes, until the cauliflower has taken in most of the liquid.
Add the Parmesan cheese and heavy cream, stirring to combine. Use an immersion blender to pulse the mixture a few times, breaking up any bigger bits. Continue cooking for about 5 minutes until hot. Mix in approximately 3/4 of the cooked bacon. Move the risotto to a serving bowl and scatter the rest of the bacon on top.

Nutrition (per serving)

Calories282 kcal

Fat23 g

Sugars1 g

Protein13 g

Sodium676 mg

Recipe details

CategoryMain course

Cuisineitalian

AuthorDads That Cook