A wonderful and incredibly creamy substitute for traditional rice risotto. You wouldn’t even know it was cauliflower! Who doesn’t enjoy bacon, too? also free of gluten.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 bacon strips, diced
- 1 cup diced baby bella mushrooms
- ½ white onion, diced
- 3 cloves garlic, minced
- 1 (16 ounce) package frozen riced cauliflower
- 1 cup chicken stock
- 1 ½ cups grated Parmesan cheese
- 1 cup heavy cream
Instructions
- 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.
Nutrition Facts
| Calories | 282 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 2 g |
| Protein | 13 g |
| Saturated Fat | 13 g |
| Sodium | 676 mg |
| Sugars | 1 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Dad’s that Cook; this is a great recipe!! But not the most appealing after I puréed it a little; the result looked like gray oatmeal. My husband gave me the stink eye when I told him what it was but after this first bite! Declared how good it was! (Try the Gray Stuff! It’s delicious! Don’t believe us? Ask the dishes!) We gobbled it up! Not sure if next time, I will purée at all. Overall recipe was pretty easy too – but took longer than 5 min for the broth to cook down. Will make again and experiment before making for guests. Thank you!!
Excellent recipe!
Very tasty!
Well, that didn’t go as expected. It was stringy and had a bitter taste from all the parmesean cheese, and there was a fair amount of “left over” cream in the bowl that was not absorbed. IF I make it again, I would chop the mushrooms first and either use a different, creamier cheese or 1/2 the amount of parmesean. My family ate it, but were not bowled over–even with bacon in it. The sticky mess it made in my pan and on my dishes was not worth the results. 🙁
Great flavor. Didn’t get thick so I’ll reduce the amount of liquid next time.
Big thumbs up. Everyone was so reluctant to eat it because of the cauliflower and they all were scraping their bowls. Yummy. I didn’t have chicken broth and just used water. I cooked it down for about 15 minutes instead of 5 per the instructions. I used 6 slices of bacon. The store didn’t have a 16 oz bag so I used two 10oz; one was herb flavored and the other was garlic flavored. This will be on a regular rotation!! Way to go Dads That Cook.
So good
I didn’t have a 16 oz frozen cauliflower rice but found a 12 oz bag in the store’s fresh produce section so I went with that and cut the liquids back 25%. The fresh riced cauliflower never really “absorbed” any liquid, I had to simmer 15 minutes and there was still chicken broth left. I also didn’t have an immersion blender so the final product was thinner than I wanted but WOW the flavor! I would cut the liquid back another 15% if you don’t blend. We used the liquid as a steak sauce. Great flavor!
Have made this twice…once as a light dinner with a salad and the next time at Christmas brunch. It’s simply amazing…..and the leftovers are even better!
We loved it, it’s in our rotation now. I did use the riced vegetable mix so I had a little color from some peas which i have always enjoyed in risotto.