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
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.
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.
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!
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
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