Loaded Cauliflower Rice Risotto

Loaded Cauliflower Rice Risotto

This keto, low carb cauliflower rice risotto is loaded with chicken, bacon, mushrooms and parmesan cheese! It is easy, creamy, comforting, flavorful and ready in 30 minutes!

Cauliflower Craze…

Jump onboard to the cauliflower rice craze! It’s a low carb game changer!

The first time I tried cauliflower rice, I thought it was bland and it didn’t taste like real rice. However, it’s been over a year since I first tried it, and I now buy it in bulk and cook it at least once a week!

The thing I love about cauliflower rice is it easily absorbs all sorts of flavors! I love experimenting with it and frying it up with veggies like my Mushroom Fried Cauliflower Rice, or going down the Mexican route with this Mexican Cauliflower Rice, or simply adding some coconut milk and other ingredients to make Coconut Cauliflower Rice.

It’s one of the most versatile low carb ingredients, that we simply cannot live without!

Rich & Robust Risotto…

This Risotto is creamy, rich and robust! It is loaded with mushrooms, chicken, bacon and cheese…what more could you want in a dish?! PLUS, its easy to make and ready in 30 minutes!

Ingredients Needed:

  • Cauliflower Rice – Buy it fresh, frozen (my favorite way because I’m lazy and it’s pretty cheap) or prepare it yourself! The easiest way to prepare your own cauliflower rice is with a food processor…but if you don’t have one, then a simple box grater will do the trick!
  • Chicken Breasts– I typically use two chicken breasts…however, if they’re on the smaller side, you can use three. I buy frozen chicken breasts (again, because I’m cheap and lazy), and if you do the same, just make sure they are thawed completely, before cooking them!
  • Bacon -Precooked bacon is now a necessity in our house! We eat it nearly everyday as it’s so easy and clean to make! Most dishes taste better when they’re cooked in bacon fat, but this one, is equally tasty with bacon already cooked and ready to go!
  • Butter – Yes, you can substitute this for your favorite cooking oil, such as olive oil or coconut oil.
  • Onion – Always go for a small one, you don’t want to increase the carb count if you don’t have to!
  • Mushrooms – Mushrooms are one of the most popular vegetables in our house. They only have 2.3g net carbs in a 100g serving…making them a great, low carb vegetable to incorporate in so many recipes!
  • Parmesan Cheese – Parmesan is a classic cheese in risotto. It is strong, without being too overpowering…and it perfectly binds this dish together!
  • Chicken Stock – I use 1/4 cup of stock, but if the risotto looks a little dry for you, simply add a little bit more, until you reach your desired consistency.
  • Heavy Cream Always have this stuff on hand! Heavy cream is the ultimate low carb ingredient because it has zero carbs and can be used in both sweet and savory dishes!
  • Garlic, Parsley, Salt and Pepper – These are crucial, flavor-enhancing ingredients that you don’t want to skip!

More Recipes You Might Like:

Mushroom Fried Cauliflower Rice

Cauliflower Rice Carbonara

Coconut Cauliflower Rice

Loaded Broccoli Crunch Salad

Loaded Chicken Fajita Nachos

Loaded Cauliflower Rice Risotto

This keto, low carb cauliflower rice risotto is loaded with chicken, bacon, mushrooms and parmesan cheese! It is easy, creamy, comforting, flavorful and ready in 30 minutes!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Side Dish
Cuisine: American, British
Keyword: cauliflower, cauliflower rice, keto, loaded, low carb, rice, risotto
Servings: 6
Calories: 247kcal
Author: Anna – everydayketorecipes

Ingredients

  • 4 cups cauliflower rice
  • 2 chicken breasts diced
  • 6 slices bacon cooked and crumbled
  • 1 tbsp butter
  • 1 small onion diced
  • 1 tsp garlic minced
  • 1 cup mushrooms chopped
  • 1/4 cup parmesan cheese grated
  • 1/4 cup chicken stock
  • 1/4 cup heavy cream
  • 2 tsp dried parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Optional: cilantro and/or green onions to sprinkle on top

Instructions

  • In large saucepan, over a medium-high heat, melt the butter, then add in the garlic and onion. Sauté for about 2-3 minutes, until the onions are softened slightly.
  • Add the mushrooms and chicken and continue to fry for 4-5 minutes, until all the sides of the chicken are cooked (and it’s nearly cooked through).
  • Add the cauliflower rice, stock, heavy, parsley, salt and pepper.
  • Turn the heat down to a low-medium and stir in the bacon.
  • Cover and leave to simmer for 5 minutes.
  • Stir for a few more minutes, until almost all the liquid has evaporated.
  • Stir in the cheese, until well incorporated.
  • Sprinkle with some green onions or cilantro.
  • Serve & Enjoy!

Nutrition Facts:
Servings:  6
Calories:  247
Fat:  15.1g
Carbohydrate: 4.6g 
Fiber:  1.5g
Net Carbs:  3.1g
Protein:  23g

Nutritional Disclaimer
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. 



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