Cauliflower Risotto with mushrooms and bacon

Love Risotto? Me too! Hate what it does to your waistline? Then try this recipe …. cauliflower risotto a healthier alternative where the cauliflower is a great substitute for rice, made in just 30 minutes or less!

By eliminating the bacon, this can also be used a side dish, to serve with meat or chicken.

for 4 persons:

  • 400-500 gr mushrooms, sliced
  • 300-400 gr bacon, in pieces
  • 1-2 heads for cauliflower, depending on the size, processed into cauliflower rice
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 200 ml white wine
  • 500 ml chicken stock (or use vegetable stock or mushroom stock)
  • flat-leaf parsley, finely chopped
  • double cream or creme fraiche
  • 100-150 gr of parmesan, grated

In a dry pan, fry the mushrooms until the moisture is released, and keep frying and stirring until the moisture has evaporated. Add a good knob of butter, salt and pepper to taste. Let it all fry together until the butter has absorbed, and the mushroom are done. Take the mushrooms out of the pan, and reserve on a plate. Fry the bacon, and reserve on a second plate.

On a medium heat, and in a mix of olive oil and butter, saute the onion and garlic until soft and translucent. Add the cauliflower rice, stir to coat the rice with oil, and let it cook for a couple of minutes while stirring. Increase the heat and add the white wine, and let it boil until the white wine has cooked out and evaporated. Then start adding chicken stock in small ladles, and let it boil in for each ladle. Continue this until the cauliflower has the desired tenderness. Add the bacon and mushrooms, and heat it all up. Finally add a few spoons of creme fraiche or double cream, 2/3 of the parmesan and most of flat-leaf parsley. Stir it all well together, and risotto is done!

Divide the risotto over the plates, and sprinkle the remaining parmesan and some parsley on top.


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