Cheesy Cauliflower Risotto with Bacon
Recipe information
Recipe Icon - Master recipes
Cooking:
15 min.
Recipe Icon - Master recipes
Servings per container:
6
Recipe Icon - Master recipes
Source:

Ingredients for - Cheesy Cauliflower Risotto with Bacon

1. Bacon strips, diced - 4
2. Diced baby bella mushrooms - 1 cup
3. White onion, diced - ½
4. Garlic, minced - 3 cloves
5. Frozen riced cauliflower - 1 (16 ounce) package
6. Chicken stock - 1 cup
7. Grated Parmesan cheese - 1 ½ cups
8. Heavy cream - 1 cup

How to cook deliciously - Cheesy Cauliflower Risotto with Bacon

1. Stage

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. Stage

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. Stage

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.