Cheesy Cauliflower Risotto with Bacon Recipe

Heat a large saucepan over medium-high heat. Add bacon and cook until crisp 6 to 8 minutes. Remove bacon using a slotted spoon and transfer to a small bowl.

Add mushrooms onion and garlic to the bacon fat. Saute until softened and lightly browned about 5 minutes. Add cauliflower rice and chicken stock and mix well. Let simmer until cauliflower rice has absorbed most of the stock about 5 minutes.

Stir in Parmesan cheese and heavy cream; mix well. Pulse a few times using an immersion blender to break down any large pieces. Cook until heated through about 5 minutes. Stir in about 3/4 of the cooked bacon. Transfer risotto to a serving bowl and top with the remaining bacon.