Cheesy Cauliflower Risotto with Bacon
Description
Use cauliflower rice to make this incredibly creamy and delicious low-carb alternative to regular risotto, complete with mushrooms, bacon, and Parmesan.
Ingredients
•
4 bacon strips, diced
•
1 cup diced baby bella mushrooms
•
1/2 white onion, diced
•
3 cloves garlic, minced
•
1 (16 ounce) package frozen riced cauliflower
•
1 cup chicken stock
•
1 1/2 cups grated Parmesan cheese
•
1 cup heavy cream
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.