Mushroom and Bacon Cauliflower Rice Risotto Recipe

The wealthy flavors of salty bacon and earthy mushrooms dominate this low-carb risotto dish, turning riced cauliflower right into a super-flavorful aspect. Cauliflower risotto is unbelievable served with a principal course of roasted hen, salmon, or thick, juicy pork chops.

The recipe beneath is nice with none extra substances, however in case you’re actually craving consolation meals then fatten the risotto up a bit. Generous quantities of grated Parmigiano-Reggiano cheese or butter (or each) will do the trick. A garnish of recent herbs like basil, parsley and chives add colour and taste.

Like conventional risotto, this dish shouldn’t be overcooked. Stop when the cauliflower is al dente. Otherwise, you’ll find yourself with a bowl of mush. Still flavorful, thoughts you, however missing the crisp-tender texture that makes cauliflower risotto actually good.

Mushroom and Bacon Cauliflower Rice Risotto Recipe

Ingredients

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

Directions

Preheat your oven to 375 levels Fahrenheit. Lay the cauliflower rice out on a big baking sheet and place it within the oven for about half-hour, or till the rice is defrosted and has browned barely.

Cut your bacon slices in half and place them in a skillet on the stovetop over medium warmth and brown till they’re crispy. Add the onion and celery to the pan and saute for about 5 minutes, or till they’re comfortable. Add the garlic and stir till aromatic,

Add a tablespoon of butter to the pan. Once the butter is melted, add the mushrooms. Saute till comfortable.

Add the remaining butter to the pan. Once it’s melted, add the cauliflower rice and broth. Stir till the broth evaporates and the butter coats the rice. Add recent thyme leaves and season with salt and pepper.

Tips

• If you’d like, you can also make your personal cauliflower rice by placing cauliflower florets right into a meals processor and pulsing them till crumbles type. I nonetheless advocate roasting them after this as it can assist them be extra tender and cut back the stovetop cooking time.
• Use your favourite herbs right here – rosemary, sage, parsley… any of them will work effectively!

Print

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Description

Lower carb model of your favourite mushroom bacon risotto, made with riced cauliflower.

2 lbs. Frozen cauliflower rice

4 slices bacon

3 tbsp. butter

½ cup chopped onion

3 stalks chopped celery

2 cloves minced garlic

8 oz. thinly sliced mushrooms

½ cup broth

Fresh thyme

Salt and pepper

Preheat your oven to 375 levels Fahrenheit. Lay the cauliflower rice out on a big baking sheet and place it within the oven for about half-hour, or till the rice is defrosted and has browned barely.

 

Cut your bacon slices in half and place them in a skillet on the stovetop over medium warmth and brown till they’re crispy. Add the onion and celery to the pan and saute for about 5 minutes, or till they’re comfortable. Add the garlic and stir till aromatic, 

 

Add a tablespoon of butter to the pan. Once the butter is melted, add the mushrooms. Saute till comfortable. 

 

Add the remaining butter to the pan. Once it’s melted, add the cauliflower rice and broth. Stir till the broth evaporates and the butter coats the rice. Add recent thyme leaves and season with salt and pepper.

Notes

If you’d like, you can also make your personal cauliflower rice by placing cauliflower florets right into a meals processor and pulsing them till crumbles type. I nonetheless advocate roasting them after this as it can assist them be extra tender and cut back the stovetop cooking time.

Use your favourite herbs right here – rosemary, sage, parsley… any of them will work effectively!

• Category: Lunch, Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

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

Keywords: cauliflower risotto, riced cauliflower recipes, bacon risotto recipe, mushroom risotto recipe

About the Author

A meals blogger, recipe developer, and private chef primarily based in Missouri, Priscilla focuses on low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and observe her meals adventures on Instagram and Pinterest.

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