Cheesy Cauliflower Risotto With Bacon
How to make baked chicken and rice w/ cream of mushroom.
Recipe Summary Cheesy Cauliflower Risotto With Bacon
Incredibly creamy and delicious alternative to your regular rice risotto. You'd never know this is cauliflower! Plus...who doesn't love bacon! Also gluten free.
Ingredients | Baked Chicken Recipes With Rice And Cream Of Mushroom4 bacon strips, diced1 cup diced baby bella mushrooms½ white onion, diced3 cloves garlic, minced1 (16 ounce) package frozen riced cauliflower1 cup chicken stock1 ½ cups grated Parmesan cheese1 cup heavy creamDirectionsHeat 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.Info | Baked Chicken Recipes With Rice And Cream Of Mushroomprep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
TAG : Cheesy Cauliflower Risotto With BaconMeat and Poultry Recipes, Pork,
