Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 282
- Carbohydrate: 7g
- Fat: 23g
- Fiber: 2g
- Protein: 13g
- Sugar: 1g
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