Cheesy Cauliflower Risotto with Bacon recipe

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Ingredients

4 bacon strips, diced
1 cup diced baby bella mushrooms
½ white onion, diced
3 cloves garlic, minced
1 (16 ounce) package frozen riced cauliflower
1 cup chicken stock
1 ½ cups grated Parmesan cheese
1 cup heavy cream

Nutrition Info

282 calories
carbohydrate: 6.6 g
cholesterol: 79.7 mg
fat: 23.1 g
fiber: 1.9 g
protein: 13.2 g
saturatedFat: 13.4 g
servingSize: -
sodium: 675.9 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large saucepan over medium-high heat. Add bacon and cook until crisp, 6 to 8 minutes. Remove bacon using a slotted spoon and transfer to a small bowl.

  2. Add mushrooms, onion, and garlic to the bacon fat. Saute until softened and lightly browned, about 5 minutes. Add cauliflower rice and chicken stock and mix well. Let simmer until cauliflower rice has absorbed most of the stock, about 5 minutes.

  3. Stir in Parmesan cheese and heavy cream, mix well. Pulse a few times using an immersion blender to break down any large pieces. Cook until heated through, about 5 minutes. Stir in about 3/4 of the cooked bacon. Transfer risotto to a serving bowl and top with the remaining bacon.

Recipe Yield

6 servings

Recipe Note

Incredibly creamy and delicious alternative to your regular rice risotto. You'd never know this is cauliflower! Plus...who doesn't love bacon! Also gluten free.

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