Cheesy Cauliflower Risotto with Bacon

Recipe View 8 mins Render the Bacon: In a large, heavy-bottomed saucepan or Dutch oven, cook the diced bacon over medium heat until crisp and golden brown (6-8 minutes). Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the pan.

Recipe View 6 mins Sauté Aromatics: Add the diced mushrooms and onion to the rendered bacon fat and cook, stirring occasionally, until softened and lightly browned (approximately 5 minutes). Add the minced garlic and cook for another minute until fragrant.

Recipe View 5 mins Incorporate Cauliflower Rice: Add the thawed and squeezed riced cauliflower to the pan along with the chicken stock. Mix well to combine. Bring the mixture to a simmer and cook until the cauliflower rice has absorbed most of the stock and is tender, stirring occasionally (about 5 minutes).

Recipe View 5 mins Create Creamy Risotto: Stir in 1 cup of the grated Parmesan cheese and the heavy cream. Mix thoroughly until the cheese is melted and the risotto is creamy and smooth. Use an immersion blender to pulse the risotto a few times, breaking down any large pieces of cauliflower for an even creamier texture. Be careful not to over-blend. Cook until heated through (about 5 minutes).

Recipe View 1 mins Finish and Serve: Stir in about 3/4 of the cooked bacon, reserving the rest for garnish. Season with freshly ground black pepper to taste. Transfer the cauliflower risotto to a serving bowl and top with the remaining bacon and, if desired, fresh chives.