CHEESY CAULIFLOWER RISOTTO WITH BACON
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.
Provided by Dads That Cook
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 675.9 mg, Sugar 0.6 g
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