Low Carb Grain Free Bacon And Mushroom Risotto Recipes

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BACON & MUSHROOM RISOTTO



Bacon & mushroom risotto image

A one-pan family favourite of Italian rice that's quick to prepare and low in calories, too

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 7

1 tbsp olive oil
1 onion, chopped
8 rashers streaky bacon, chopped
250g chestnut mushroom, sliced
300g risotto rice
1l hot chicken stock
grated parmesan, to serve

Steps:

  • Heat the oil in a deep frying pan and cook the onion and bacon for 5 mins to soften. Add the mushrooms and cook for a further 5 mins until they start to release their juices. Stir in the rice and cook until all the juices have been absorbed.
  • Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful - it will take about 20 mins for all the stock to be added. Once the rice is cooked, season and serve with the grated Parmesan.

Nutrition Facts : Calories 452 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.9 milligram of sodium

LOW-CARB GRAIN-FREE BACON AND MUSHROOM RISOTTO



Low-Carb Grain-Free Bacon and Mushroom Risotto image

This creamy, keto-friendly cauliflower risotto is a quick and easy weeknight family dinner, ideal for those following a gluten-free diet.

Provided by Fioa

Categories     Meat and Poultry Recipes     Pork

Time 33m

Yield 4

Number Of Ingredients 11

¼ cup ghee
½ onion, finely chopped
1 clove garlic, minced
2 slices bacon, cut into small pieces
1 head cauliflower, grated
1 cup sliced fresh mushrooms
½ cup heavy whipping cream
1 cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg

Steps:

  • Melt ghee in a skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Add bacon and cook until evenly browned, about 4 minutes. Stir in grated cauliflower; cook for 3 minutes more. Add mushrooms and cook until tender, about 3 minutes.
  • Stir heavy cream, Parmesan cheese, salt, pepper, and nutmeg into the skillet; cook over medium heat until creamy, 5 to 7 minutes.

Nutrition Facts : Calories 374.6 calories, Carbohydrate 11.8 g, Cholesterol 96.1 mg, Fat 31.7 g, Fiber 4.2 g, Protein 13.8 g, SaturatedFat 19 g, Sodium 757.1 mg, Sugar 4.7 g

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