About
This low carb risotto is packed with flavor from creamy cauliflower rice, salty pancetta and sweet leeks.
This is a quick and easy dinner loaded with fats and flavor – perfect for week nights.
Ingredients
- 3 cup cauliflower rice
- 3 ounce uncured diced pancetta by colameco's
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 clove garlic
- 1 tablespoon creme fraiche
- 1 tablespoon, grated parmesan cheese
- 1 tablespoon white onion
- 1 tablespoon parsley, fresh
- ¾ cup leeks
- ½ cup chicken broth, bouillon or consomme, ready-to-serve can
- ⅛ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Heat the olive oil in a pan over a medium heat. Add the pancetta and cook through until lightly golden. Remove from the pan with a slotted spoon and set to one side.
- Mince the garlic and finely slice the leek. Add to the pan along with the onion and sweat gently until tender and fragrant.
- Melt the butter in the pan and add the cauliflower rice. Cook for a minute or two until just tender.
- Add 1/4 cup of the stock, stir well and simmer until all the liquid has been absorbed, then repeat with the remaining stock.
- Add the creme fraiche and Parmesan, season to taste and stir well to combine.
- Return the pancetta to the pan, stir well and continue to cook for a further 4-5 minutes to ensure the pork is completely cooked through and the rice is thick and creamy.
- Scatter with fresh parsley to serve.
Nutrition Facts
- Servings: 2
- Calories: 365.0kcal/1527.1kJ (per serving)
- Fat: 30.8g (per serving)
- Carbs: 12.5g (per serving)
- Protein: 12.0g (per serving)
