The wealthy flavors of salty bacon and earthy mushrooms dominate this low-carb risotto dish, turning riced cauliflower right into a super-flavorful facet. Cauliflower risotto is unbelievable served with a major course of roasted rooster, salmon, or thick, juicy pork chops.
The recipe under is nice with none extra substances, however should you’re actually craving consolation meals then fatten the risotto up a bit. Beneficiant 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 shade and taste.
Like conventional risotto, this dish shouldn’t be overcooked. Cease when the cauliflower is al dente. In any other case, you’ll find yourself with a bowl of mush. Nonetheless flavorful, thoughts you, however missing the crisp-tender texture that makes cauliflower risotto actually good.
Mushroom and Bacon Cauliflower Rice Risotto Recipe
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
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.
Lower 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 delicate. Add the garlic and stir till aromatic,
Add a tablespoon of butter to the pan. As soon as the butter is melted, add the mushrooms. Saute till delicate.
Add the remaining butter to the pan. As soon as 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.
- Should 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 should assist them be extra tender and scale back the stovetop cooking time.
- Use your favourite herbs right here – rosemary, sage, parsley… any of them will work nicely!