Mushroom Bacon Cauliflower Risotto

1. 1

   In a large saucepan, cook bacon over medium heat until crisp, 2-3 minutes per side.

2. 2

   Meanwhile, add cauliflower florets, onion, and garlic to a food processor and pulse until a rice-like consistency. Some of the cauliflower pieces will be stubborn. Just remove these from the mixture by hand, do not continue to pulse. Set aside.

3. 3

   When the bacon is done cooking, remove from the saucepan and drain on a paper towel. Chop bacon once it has cooled.

4. 4

   Add mushrooms, thyme, and chicken stock to the remaining bacon grease. Turn up the heat to medium-high and cook until mushrooms are soft, about 5 minutes. Add cauliflower, cover and simmer about 5 minutes and remove from heat.

5. 5

   Stir in the bacon and Parmesan and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.