Low Carb Pancetta And Leek Risotto
How to Make It
Step 1
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.
Step 2
Mince the garlic and finely slice the leek. Add to the pan along with the onion and sweat gently until tender and fragrant.
Step 3
Melt the butter in the pan and add the cauliflower rice. Cook for a minute or two until just tender.
Step 4
Add 1/4 cup of the stock, stir well and simmer until all the liquid has been absorbed, then repeat with the remaining stock.
Step 5
Add the creme fraiche and Parmesan, season to taste and stir well to combine.
Step 6
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.
Step 7
Scatter with fresh parsley to serve.
Ingredients
- Cauliflower Rice – 3 cup
- Uncured Diced Pancetta by Colameco’s – 3 ounce
- Unsalted Butter – 1 tablespoon
- Olive Oil – 1 tablespoon
- Garlic – 1 clove
- Creme Fraiche – 1 tablespoon
- Parmesan Cheese – 1 tablespoon, grated
- White Onion – 1 tablespoon
- Parsley, Fresh – 1 tablespoon
- Leeks – ¾ cup
- Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can – ½ cup
- Salt, Sea Salt – ⅛ teaspoon
- Black Pepper – ⅛ teaspoon