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
-
1Heat 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.
-
2Add 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.
-
3Stir 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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