Low Carb Mushroom And Bacon Risotto
⏱ Prep: 5 min🍳 Cook: 16 min✅ Ready: 21 min
229
Calories
5.8g
Net Carbs
11.5g
Protein
16.9g
Fat
⏱ Prep: 5 min🔥 Cook: 16 min⏰ Ready: 21 min
How to Make It
Step 1
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.
Step 2
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.
Step 3
Finely chop the chives. Add the cauliflower rice, chives and lemon zest. Stir well.
Step 4
Add the stock and bring to a boil, then simmer for 6-7 minutes until all the stock has evaporated.
Step 5
Remove from the heat and stir through the creme fraiche and parmesan.
Step 6
Stir through the cooked bacon to serve.
Ingredients
- Bacon – 4 slice – 6″ long
- Cauliflower Rice – 3 cup
- Mushrooms – 2 large
- Lemon Peel Or Zest Raw – 1 tsp
- Garlic – 1 clove
- Chives, Raw – 1 tablespoon
- Creme Fraiche – 1 tablespoon
- Parmesan Cheese – 1 tablespoon, grated
- Vegetable Broth, Bouillon Or Consomme – 1 cup
- Olive Oil – 1 tablespoon