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 caloriescarbohydrate: 6.6 gcholesterol: 79.7 mgfat: 23.1 gfiber: 1.9 gprotein: 13.2 gsaturatedFat: 13.4 gservingSize: -sodium: 675.9 mgsugar: 0.6 gtransFat: : -unsaturatedFat: : -
Directions Cheesy Cauliflower Risotto with Bacon
Directions
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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.
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.
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.