Cheesy Cauliflower Risotto with Bacon Tasty Recipes

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Cheesy Cauliflower Risotto with Bacon

"Incredibly creamy and delicious alternative to your regular rice risotto. You'd never know this is cauliflower! Plus...who doesn't love bacon! Also gluten free."

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

Instructions :

Prep : 15M	Cook : 6M	Ready in : 40M

• 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.

Notes :

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