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prep time
5 min
cook time
16 min
ready time
21 min
Low Carb Mushroom And Bacon Risotto
This rich and creamy low carb risotto is loaded with tender chestnut mushrooms, fluffy cauliflower rice and topped with salty bacon.
This is a quick and easy option for weeknight dinners served with a simple side salad.
Net Carbs
5.8 g
Fiber
4.7 g
Total Carbs
10.7 g
Protein
11.5 g
Fats
16.9 g
229 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 6
21 min
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.
