Trust us! You’re not going to believe that this bacon risotto is low carb and made with cauliflower rice when you taste it! It’s creamy, cheesy, and packed with bacony goodness!
This is our fourth risotto recipe and for good reason! It’s the perfect filling and satisfying option when you’re missing those carb heavy dishes!
After creating our previous risotto dishes, we knew we wanted to do a bacon risotto. The flavors of bacon combined with the creamy cheesy sauce sounded like a match made in heaven!
Honestly, we believe that bacon makes anything better and it was no exception when it came to risotto!
The only snafu we noticed when creating this recipe was that if the bacon fat wasn’t cooked down enough in the beginning, it left quite a greasy mess.
So with that in mind, we were able to perfect the dish with just the right amount of bacon flavor without all the grease.
I’m sure when you try this recipe, you will be blown away at how cauliflower makes the perfect rice substitute for this low carb risotto.
Even family members couldn’t tell the difference and some actually prefer it to regular rice! Let’s get real, cauliflower is a much much healthier option than white rice so when given the choice, why not pick healthy right?
Now, let’s get making this Bacon Risotto recipe!
- Prepping Time 2M
- Cook Time 8M
- Total Time 10M
- Net Carb/Serving ~6g
- Servings 2
Ingredients
- 2 tbsp Butter
- 4 Slices Bacon
- 3 Cups Cauliflower Rice (or rice of choice)
- 1/2 Cup Heavy Whipping Cream
- 1/2 Cup Grated Parmesan
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
- 1/8 tsp Nutmeg
- Sprinkle of Shredded Parmesan (Optional)
Directions
1) Gather all the ingredients.
2) Chop bacon into 1/4″ pieces and set aside.
3) Add bacon pieces into a Teflon frying pan and cook on medium heat for for 2-3 minutes until bacon is done but not crispy. Once done, lay a paper towel down onto a holding plate (to soak up excess oil) and transfer.
4) Using the same Teflon frying pan, melt butter over medium heat. Once butter is melted, stir in cauliflower and cook until tender, approximately 3 minutes.
5) After 3 minutes, stir in heavy cream, Parmesan cheese, salt, black pepper, nutmeg and cooked bacon bits. Cook for 3-4 minutes until cheese is melted and mixed into thoroughly.
6) Top with shredded Parmesan cheese and serve hot!
Hope you enjoy your Bacon Risotto!
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Bacon Risotto
Ingredients
- 2 tbsp Butter
- 4 Slices Bacon
- 3 Cups Cauliflower Rice or rice of choice
- 1/2 Cup Heavy Whipping Cream
- 1/2 Cup Grated Parmesan
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
- 1/8 tsp Nutmeg
- Sprinkle Shredded Parmesan Optional
Instructions
- Gather all the ingredients.
- Chop bacon into 1/4" pieces and set aside.
- Add bacon pieces into a Teflon frying pan and cook on medium heat for for 2-3 minutes until bacon is done but not crispy. Once done, lay a paper towel down onto a holding plate and transfer.
- Using the same Teflon frying pan, melt butter over medium heat. Once butter is melted, stir in cauliflower and cook until tender, approximately 3 minutes.
- After 3 minutes, stir in heavy cream, Parmesan cheese, salt, black pepper, nutmeg and cooked bacon bits. Cook for 3-4 minutes until cheese is melted and mixed into thoroughly.
- Top with shredded Parmesan cheese and serve hot!
Video
Nutrition
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I cannot wait to try your recipes. I only wish the recipes were printable.
Hi Jo! On the bottom of the page in the recipe card, there is a button to print. Hope that helps.
I’m just finishing my first week of almost completely clean keto and have found your website, can’t wait to try your bacon risotto next week and some of your other dishes.
Hey Rhiannon! Welcome to LCA and so glad you found us! Hope you like the risotto and if there is anything at all we can do to help you along your healthy keto low carb journey, let us know! Best of luck!!