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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 282 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.