Cauliflower Bacon & Mushroom Risotto

Because you're keeping your new year's resolution. What low-carb diet isn't screaming for a substitute for your favorite starchy and cheesy staples such as risotto?

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 1349 kcal


  • 1 head cauliflower
  • 2 tbsp olive oil extra virgin
  • 1/2 cup onion diced
  • 1 cup mushrooms chopped
  • 1/2 cup chicken stock low sodium
  • 2 tbsp white wine vinegar
  • 1/3 cup heavy cream
  • 1/4 cup parmesan shredded
  • 2 tbsp dried parsley
  • 2 tbsp dried basil


  • 5 strips bacon
  • 1 cup spinach roughly chopped


  1. Link to instructions on how to prepare cauliflower rice is located here

  2. In a skillet, cook the strips of bacon over medium-low heat. Once browned and crispy, remove from pan and set aside. 

  3. Pour the olive oil into the skillet and increase the temperature to medium-high. Cook the garlic, onions, and mushrooms for ~5-7 minutes. Set aside.

  4. In the same skillet bring the heavy cream, white wine vinegar and chicken broth to a boil. Add the cauliflower rice, spinach, parsley, basil, mushrooms, onions, and garlic. Reduce to a simmer and cover for ~7 minutes or until rice is tender.

  5. Remove from heat and stir in the parmesan and crumbled bacon.

  6. Salt and pepper to taste.