How to Make Cheesy Cauliflower Risotto with Bacon - A Step-by-Step Guide

If you’re looking for a delicious and comforting dish that’s perfect for a cozy night in, then look no further than this cheesy cauliflower risotto with bacon. This dish combines the creamy texture of risotto with the rich flavor of smoky bacon and the subtle nuttiness of cauliflower. It’s a perfect option for those who are looking for a low-carb alternative to traditional rice-based risotto, and it’s sure to be a hit with both family and friends.

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Ingredients

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

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Servings: 6
  • Yield: 6 servings

  • 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

    282 cal.

    • Total Fat: 23g
    • Saturated Fat: 13g
    • Cholesterol: 80mg
    • Sodium: 676mg
    • Total Carbohydrate: 7g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 13g
    • Vitamin C: 1mg
    • Calcium: 251mg
    • Iron: 0mg
    • Potassium: 133mg