Recipe for risotto with cauliflower rice and mushrooms and bacon

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The rich flavors of salted bacon and earthy mushrooms dominate this low-carb risotto dish, turning the drizzled cauliflower into a super tasty side. The cauliflower risotto is great served with a thick and juicy main course of roast chicken, salmon or pork chops.

The following recipe is great with no extra ingredients, but if you really feel like eating comfortably, fatten up the risotto a bit. Generous amounts of grated Parmigiano-Reggiano cheese or butter (or both) will do the trick. A garnish of fresh herbs like basil, parsley and chives adds color and flavor.

Like traditional risotto, this dish should not be overcooked. Stop when the cauliflower is al dente. Otherwise, you will end up with a bowl of porridge. It’s still tasty, mind you, but it doesn’t have the tender, crunchy texture that makes cauliflower risotto really good.

Recipe for risotto with cauliflower rice and mushrooms and bacon

Ingredients

2 pounds. Frozen cauliflower rice
4 slices of bacon
3 tbsp. butter or avocado oil
1/2 cup chopped onion
3 chopped celery stalks
2 cloves chopped garlic
8 oz. thinly sliced ​​mushrooms
1/2 cup broth
fresh thyme
salt and pepper

ingredients for the cauliflower rice bacon risotto recipe

Indications

Preheat oven to 375 degrees Fahrenheit. Place the cauliflower rice on a large baking tray and place in the oven for about 30 minutes, or until the rice has thawed and lightly browned.

cauliflower in the pan for cauliflower bacon mushroom risotto recipe

Cut the bacon slices in half and place in a skillet over medium heat and brown until crispy. Add the onion and celery to the pan and fry for about 5 minutes, or until soft. Add the garlic and stir until fragrant,

bacon and onion for cauliflower bacon mushroom risotto recipe

Add a tablespoon of butter to the pan. Once the butter is melted, add the mushrooms. Fry until soft.

mushrooms, onion and cauliflower bacon, bacon, mushroom risotto recipe

Add the remaining butter to the pan. Once melted, add the cauliflower rice and broth. Stir until the broth evaporates and the butter covers the rice. Add fresh thyme leaves and season with salt and pepper.

cauliflower added to pan for cauliflower bacon mushroom risotto recipe

Advices

  • If you wish, you can make your own cauliflower rice by placing cauliflower flowers in a food processor and baptizing them until they crumble. I still recommend roasting them after that as it will help them be tender and reduce the cooking time.
  • Use your favorite herbs here: rosemary, sage, parsley … any of them will work well!

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Print

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Description

Low-carb version of your favorite mushroom bacon risotto, made with pink cauliflower.


2 free. Frozen cauliflower rice

4 slices of bacon

3 tbsp. butter

Assa tax chopped onion

3 chopped celery stalks

2 chopped garlic cloves

8 oz. thinly sliced ​​mushrooms

Assa tax brou

Fresh fargola

Salt and pepper


Preheat oven to 375 degrees Fahrenheit. Place the cauliflower rice on a large baking tray and place in the oven for about 30 minutes, or until the rice has thawed and lightly browned.

Cut the bacon slices in half and place in a skillet over medium heat and brown until crispy. Add the onion and celery to the pan and fry for about 5 minutes, or until soft. Add the garlic and stir until fragrant,

Add a tablespoon of butter to the pan. Once the butter is melted, add the mushrooms. Fry until soft.

Add the remaining butter to the pan. Once melted, add the cauliflower rice and broth. Stir until the broth evaporates and the butter covers the rice. Add fresh thyme leaves and season with salt and pepper.

Notes

If you wish, you can make your own cauliflower rice by placing cauliflower flowers in a food processor and baptizing them until they crumble. I still recommend roasting them after that as it will help them be tender and reduce the cooking time.

Use your favorite herbs here: rosemary, sage, parsley … any of them will work well!

  • Category: Lunch dinner
  • Method: Stove lid
  • Kitchen: American

Nutrition

  • Serving Size: 1/6 of the recipe
  • Calories: 156
  • Sugar: 5.2 g
  • Sodium: 227.8 mg
  • Fat: 10.6 g
  • Saturated fat: 5.3 g
  • Unsaturated fats: 1.75 g
  • Trans fats: .2 g
  • Carbohydrates: 5.49
  • Fiber: 4.4 g
  • Protein: 7 g
  • Cholesterol: 26.1 mg
  • Net carbohydrates: 6.49 g

Keywords: cauliflower risotto, cauliflower recipes with rice, bacon risotto recipe, mushroom risotto recipe

Primal Kitchen May


About the author

Priscilla, a food blogger, recipe developer and personal chef based in Missouri, specializes in low carb, paleo, gluten free, keto, vegetarian and low in FODMAP cooking. Look what he is cooking Priscilla Cooks, and continues his food adventures Instagram i Pinterest.

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