Mushroom and Bacon Cauliflower Rice Risotto Recipe

The rich flavors of salty bacon and earthy mushrooms dominate this low-carb risotto dish, turning riced cauliflower into a super-flavorful side. Cauliflower risotto is fantastic served with a main course of roasted chicken, salmon, or thick, juicy pork chops.

The recipe below is great without any additional ingredients, but if you’re really craving comfort food then fatten the risotto up a bit. Generous amounts of grated Parmigiano-Reggiano cheese or butter (or both) will do the trick. A garnish of fresh herbs like basil, parsley and chives add color and flavor.

Like traditional risotto, this dish shouldn’t be overcooked. Stop when the cauliflower is al dente. Otherwise, you’ll end up with a bowl of mush. Still flavorful, mind you, but lacking the crisp-tender texture that makes cauliflower risotto really 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
fresh thyme
salt and pepper

Directions

Preheat your oven to 375 degrees Fahrenheit. Lay the cauliflower rice out on a large baking sheet and place it in the oven for about 30 minutes, or until the rice is defrosted and has browned slightly.

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

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

Add the remaining butter to the pan. Once it is melted, add the cauliflower rice and broth. Stir until the broth evaporates and the butter coats the rice. Add fresh thyme leaves and season with salt and pepper.

Tips

If you’d like, you can make your own cauliflower rice by putting cauliflower florets into a food processor and pulsing them until crumbles form. I still recommend roasting them after this as it will help them be more tender and reduce the stovetop cooking time.
Use your favorite herbs here – rosemary, sage, parsley… any of them will work well!

Mushroom and Bacon Cauliflower Rice Risotto Recipe

Author: Mark’s Daily Apple
Prep Time: 5 min
Cook Time: 10 min
Total Time: 15 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

Lower carb version of your favorite mushroom bacon risotto, made with riced cauliflower.

Ingredients

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

Instructions

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

Notes

If you’d like, you can make your own cauliflower rice by putting cauliflower florets into a food processor and pulsing them until crumbles form. I still recommend roasting them after this as it will help them be more tender and reduce the stovetop cooking time.

Use your favorite herbs here – rosemary, sage, parsley… any of them will work well!