Cheesy Cauliflower Risotto With Bacon

8 ingredients
3 steps

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. 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. 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. 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.

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