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prep time
5 min
cook time
20 min
ready time
25 min
Low Carb Pancetta And Leek Risotto
This low carb risotto is packed with flavor from creamy cauliflower rice, salty pancetta and sweet leeks.
This is a quick and easy dinner loaded with fats and flavor - perfect for week nights.
Net Carbs
7.4 g
Fiber
4.9 g
Total Carbs
12.5 g
Protein
12 g
Fats
30.7 g
365 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 7
25 min
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.
