Cheesy Cauliflower Risotto with Bacon

 

Ingredients:

4 bacon strips, diced ( I used bacon bits)

1 cup diced mushrooms

½ white onion, diced

3 cloves garlic, minced

1 (16 ounce) package frozen riced cauliflower

1 cup chicken stock

1 ½ cups grated Parmesan cheese

1 cup heavy cream

Directions:

Heat a large saucepan over medium-high heat. Add bacon and cook until crisp, 6 to 8 minutes. Remove bacon using a slotted spoon and transfer to a small bowl.

Add mushrooms, onion, and garlic to the bacon fat. Saute until softened and lightly browned, about 5 minutes. Add cauliflower rice and chicken stock and mix well. Let simmer until cauliflower rice has absorbed most of the stock, about 5 minutes.

Stir in Parmesan cheese and heavy cream; mix well. Pulse a few times using an immersion blender to break down any large pieces. Cook until heated through, about 5 minutes. Stir in about 3/4 of the cooked bacon. Transfer risotto to a serving bowl and top with the remaining bacon.

WOW! This is SO GOOD!