Cauliflower & Cranberry Risotto
This creamy low-carb meal combines riced cauliflower with a bite of parmesan and cranberry and finishes strong with flavorful bacon. For a plant-based take, try Temphe bacon.
Recipe - Downers Grove, IL
Cauliflower & Cranberry Risotto
Prep Time10 Minutes
Servings8
Cook Time19 Minutes
Ingredients
6 strips of smoked uncured bacon, chopped
½ cup pecan pieces, chopped
2 (12 oz.) pkg. Fresh Thyme frozen organic riced cauliflower, thawed
½ cup yellow onion, finely chopped
1½ cups Fresh Thyme organic vegetable broth
½ cup Fresh Thyme heavy whipping cream
½ cup whole fresh or frozen cranberries
½ cup grated Parmesan cheese
½ tsp. Fresh Thyme fine sea salt
¼ tsp. Fresh Thyme organic ground black pepper
2 Tbsp. chopped Italian parsley
Directions
- Place bacon in a large nonstick skillet. Cook over medium heat for 5 minutes or until almost crisp, stirring occasionally. Add pecans; cook and stir 2 minutes or until pecans are toasted. Using a slotted spoon, transfer bacon-pecan mixture to a bowl.
- Add riced cauliflower and onion to bacon drippings in skillet. Cook over medium heat 3 minutes or just until browned, stirring often. Stir in vegetable broth and cream. Bring to a boil; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until liquid is absorbed.
- Add cranberries; stir in Parmesan cheese, salt, pepper, and parsley. Cook until heated through. Transfer to a serving bowl and top with bacon-pecan mixture. Serve immediately.
Nutritional Information
Each serving contains: 191 calories, 14 g fat, 6 g saturated fat, 0 g trans fat, 31 mg cholesterol, 428 mg sodium, 10 g carbohydrates, 2 g fiber, 7 g sugar, 6 g protein. Daily values: 8% vitamin A, 38% vitamin C, 11% calcium, 3% iron.
10 minutes
Prep Time
19 minutes
Cook Time
8
Servings
Directions
- Place bacon in a large nonstick skillet. Cook over medium heat for 5 minutes or until almost crisp, stirring occasionally. Add pecans; cook and stir 2 minutes or until pecans are toasted. Using a slotted spoon, transfer bacon-pecan mixture to a bowl.
- Add riced cauliflower and onion to bacon drippings in skillet. Cook over medium heat 3 minutes or just until browned, stirring often. Stir in vegetable broth and cream. Bring to a boil; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until liquid is absorbed.
- Add cranberries; stir in Parmesan cheese, salt, pepper, and parsley. Cook until heated through. Transfer to a serving bowl and top with bacon-pecan mixture. Serve immediately.
