Cheesy Bacon “Risotto” Recipe
Macros per serving:
• 350 Calories
• 26g of Fat
• 20g of Protein
• 4g of Net Carbs
Servings Prep Time
6 10minutes
Cook Time
Servings Prep Time
6 10minutes
Cook Time
  • 4 slices bacon
  • 1 medium head cauliflower (chopped)
  • 1/4 cup butter
  • 1 small yellow onion (diced)
  • 1 cup chicken broth
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup grated parmesan cheese
  1. Cook the bacon in a large skillet over medium-high heat until crisp.
  2. Remove the bacon to paper towels to drain and chop when cooled.
  3. Place the cauliflower in a food processor and pulse into rice-like grains.
  4. Heat the butter in a large saucepan over medium heat.
  5. Ad the onion and cook until tender, about 4 to 5 minutes.
  6. Stir in the cauliflower rice and cook for 2 to 3 minutes, stirring often.
  7. Pour in the chicken broth and cook for 5 minutes more, stirring occasionally, until the cauliflower rice is just tender.
  8. Stir in the shredded cheddar cheese and remove from heat – stir until melted.
  9. Spoon the risotto into a serving bowl and top with grated parmesan and chopped bacon.