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Cheese Lovers' Cauliflower Risotto with Crisp Bacon

Enjoy a comforting, rich, and delicious dish that incorporates the creamy texture of traditional risotto without the carbs. This recipe substitutes cauliflower for rice and is laden with an indulgent mix of cheddar and parmesan cheese. The dish is topped with crispy bacon to perfectly compliment the...
3
30 min
TOTAL TIME
368
CALORIES
$1.40
PER SERVING
Cheese Lovers' Cauliflower Risotto with Crisp Bacon
Ingredients
9 INGREDIENTS
6 SERVINGS
Low Sodium Chicken Broth
1 cup low sodium chicken broth
Unsalted Butter
1/4 cup unsalted butter
Grated Parmesan Cheese
1/2 cup grated parmesan cheese
Bacon
4 slices bacon
Cauliflower
1 head cauliflower
roughly chopped
Green Peas
1 cup green peas
Garlic
2 cloves garlic
minced
Yellow Onion
1 small yellow onion
finely chopped
Shredded Cheddar Cheese
1 1/2 cups shredded cheddar cheese
Directions
7 STEPS
15 min
PREP TIME
15 min
COOK TIME
30 min
TOTAL TIME
1
In a large skillet, cook the bacon over medium-high heat until crispy. Once cooked, transfer the bacon to a paper towel to drain. Once cooled, chop the bacon into small pieces.
2
Use a food processor to pulse the chopped cauliflower until it achieves a rice-like texture.
3
In the same skillet, melt the butter over medium heat. Add the finely chopped onion and minced garlic, cooking until the onions become tender and the garlic is fragrant, about 4-5 minutes.
4
Add the cauliflower rice to the skillet, stirring frequently, and cook for 2-3 minutes.
5
Pour in the chicken broth and green peas to the skillet and continue to cook for 5 minutes, or until the cauliflower rice is tender.
6
Remove the skillet from heat and stir in the shredded cheddar cheese until melted.
7
Distribute the risotto among serving dishes, and top each with a sprinkle of grated parmesan cheese and the chopped crispy bacon. Serve while warm.
Health Info
Macros
14g
CARBS
27g
FAT
19g
PROTEIN
Allowed on these diets
GLUTEN FREE
Contains these allergens
MILK
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Frequently Asked Questions
My risotto looks too dry, what did I do wrong?
Why is my risotto too gummy?
Do I really need to stir the risotto constantly?
Can I just leave my risotto to cook?
When should I add vegetables or protein?
Can I use any type of rice for risotto?
Can I add all the stock at once?
Can I use low-fat or non-dairy milk instead of stock?
What is the right texture for a perfectly cooked risotto?
Is it necessary to add cheese and butter at the end?