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Cauliflower Risotto with Bacon and Mushrooms

Preparation
15 minutes
Baking
35 minutes
Portions
4
Ingredients
  • 6 slices of Sugar-free duBreton bacon, cut into 1 inch pieces
  • 750 ml (3 cups) mushrooms of your choice
  • 1 clove of garlic, minced
  • 15 ml (1 tbsps.) olive oil
  • 1.5 litres (6 cups) chopped cauliflower (using a knife or food processor)
  • 500 ml (2 cups) chicken or vegetable broth
  • 180 ml (3/4 cup) 35% cream
  • 125 ml (1/2 cup) grated parmesan
  • Ground salt and pepper
Preparation steps
  1. Using a large saucepan, over medium heat, cook bacon for 10 minutes.
  2. Add mushrooms and garlic and cook for 5 more minutes. Set aside on a plate.
  3. Using the same pan, heat oil at medium heat and saute the cauliflower for 5 minutes.
  4. Add the broth and continue cooking for 10 minutes.
  5. Pour in cream and cook for 5 minutes.
  6. Add parmesan, bacon/mushroom mixture, allow cheese to melt and season to taste.
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