The recipe below is great without any additional ingredients, but if you’re really craving comfort food then fatten the risotto up a bit. Generous amounts of grated Parmigiano-Reggiano cheese or butter (or both) will do the trick. A garnish of fresh herbs like basil, parsley and chives add colour and flavour.
Like traditional risotto, this dish shouldn’t be overcooked. Stop when the cauliflower is al dente. Otherwise, you’ll end up with a bowl of mush. Still flavourful, but lacking the crisp-tender texture that makes cauliflower risotto really good.
2 lbs. Frozen cauliflower rice
4 slices bacon
3 tbsp. butter or avocado oil
1/2 cup chopped onion
3 stalks chopped celery
2 cloves minced garlic
8 oz. thinly sliced mushrooms
1/2 cup broth
salt and pepper
2. Cut your bacon slices in half and place them in a skillet on the stovetop over medium heat and brown until they are crispy. Add the onion and celery to the pan and sauté for about 5 minutes, or until they’re soft. Add the garlic and stir until fragrant.
4. Add the remaining butter to the pan. Once it is melted, add the cauliflower rice and broth. Stir until the broth evaporates and the butter coats the rice. Add fresh thyme leaves and season with salt and pepper.
i) If you’d like, you can make your own cauliflower rice by putting cauliflower florets into a food processor and pulsing them until crumbles form. It is still recommended to roast them after this as it will help them be more tender and reduce the stovetop cooking time.
ii) Use your favourite herbs here – rosemary, sage, parsley… any of them will work well.
Fat: 10.6 g Carbs: 5.4g Fibre: 4.4 g Protein: 7 g"
You will find a variety of articles and recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan