About
This rich and creamy low carb risotto is loaded with tender chestnut mushrooms, fluffy cauliflower rice and topped with salty bacon.
This is a quick and easy option for weeknight dinners served with a simple side salad.
Ingredients
- 4 slice – 6" long bacon
- 3 cup cauliflower rice
- 2 large mushrooms
- 1 teaspoon lemon peel or zest raw
- 1 clove garlic
- 1 tablespoon chives, raw
- 1 tablespoon creme fraiche
- 1 tablespoon, grated parmesan cheese
- 1 cup vegetable broth, bouillon or consomme
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a skillet over a medium heat. Roughly dice the bacon and add to the skillet, cooking through completely until golden. Remove from the skillet with a slotted spoon and set aside.
- Thinly slice the mushrooms and add to the skillet with the bacon fat, cook until just tender. Crush the garlic and add to the skillet, sweating gently until tender.
- Finely chop the chives. Add the cauliflower rice, chives and lemon zest. Stir well.
- Add the stock and bring to a boil, then simmer for 6-7 minutes until all the stock has evaporated.
- Remove from the heat and stir through the creme fraiche and parmesan.
- Stir through the cooked bacon to serve.
Nutrition Facts
- Servings: 2
- Calories: 229.3kcal/959.6kJ (per serving)
- Fat: 16.9g (per serving)
- Carbs: 10.7g (per serving)
- Protein: 11.5g (per serving)
