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Cheesy Cauliflower Risotto with Bacon - Dads That Cook

By Jason Glover

Yields6 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

TOOLS
 Large saucepan
 Slotted spoon
 Small bowl
 Wooden spoon
 Immersion blender
 Large serving bowl
INGREDIENTS
 4 strips bacon, diced
 3 garlic cloves, minced
 ½ white onion, diced
 1 cup diced cremini (baby bella) mushrooms
 1 cup chicken stock
 16 oz cauliflower rice (2 bags)
 ½ cup (1 stick) butter
 1 cup heavy cream
 1 ½ cups grated parmesan cheese

1

1. Heat a large saucepan over medium-high heat. (This can be done on a grill or stovetop.)

2

2. Add the bacon to the saucepan and cook until crisp. Remove the bacon from the pan using a slotted spoon (leave the fat in the pan) and transfer to a small bowl.

3

3. Add the garlic, onion, and mushrooms to the bacon fat and sauté for about 5 minutes, until softened and lightly browned.

4

4. Add the chicken stock and cauliflower rice to the pan and mix well.

5

5. Let simmer for about 5 minutes, until the cauliflower rice has absorbed most of the chicken stock.

6

6. Stir in the heavy cream and parmesan cheese, mix well.

7

7. Pulse a few times with your immersion blender just to break down any of the large pieces. (You don't want to turn into soup!)

8

8. Stir in about 3/4 of the cooked bacon.

9

9. Transfer the risotto to a serving bowl and top with the remaining bacon.

10

10. Serve and enjoy!

Ingredients

TOOLS
 Large saucepan
 Slotted spoon
 Small bowl
 Wooden spoon
 Immersion blender
 Large serving bowl
INGREDIENTS
 4 strips bacon, diced
 3 garlic cloves, minced
 ½ white onion, diced
 1 cup diced cremini (baby bella) mushrooms
 1 cup chicken stock
 16 oz cauliflower rice (2 bags)
 ½ cup (1 stick) butter
 1 cup heavy cream
 1 ½ cups grated parmesan cheese

Directions

1

1. Heat a large saucepan over medium-high heat. (This can be done on a grill or stovetop.)

2

2. Add the bacon to the saucepan and cook until crisp. Remove the bacon from the pan using a slotted spoon (leave the fat in the pan) and transfer to a small bowl.

3

3. Add the garlic, onion, and mushrooms to the bacon fat and sauté for about 5 minutes, until softened and lightly browned.

4

4. Add the chicken stock and cauliflower rice to the pan and mix well.

5

5. Let simmer for about 5 minutes, until the cauliflower rice has absorbed most of the chicken stock.

6

6. Stir in the heavy cream and parmesan cheese, mix well.

7

7. Pulse a few times with your immersion blender just to break down any of the large pieces. (You don't want to turn into soup!)

8

8. Stir in about 3/4 of the cooked bacon.

9

9. Transfer the risotto to a serving bowl and top with the remaining bacon.

10

10. Serve and enjoy!

Cheesy Cauliflower Risotto with Bacon

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