Cauliflower & Cranberry RisottoCauliflower & Cranberry Risotto
Cauliflower & Cranberry Risotto
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.
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Recipe - Downers Grove, IL
Cauliflower & Cranberry Risotto
Cauliflower & Cranberry Risotto
Prep Time10 Minutes
Servings8
Cook Time19 Minutes
Ingredients
6 strips of smoked uncured bacon, chopped
Ā½ cup pecan pieces, chopped
2 (12 oz.) pkg. Fresh Thyme frozen organic riced cauliflower, thawed
Ā½ cup yellow onion, finely chopped
1Ā½ cups Fresh Thyme organic vegetable broth
Ā½ cup Fresh Thyme heavy whipping cream
Ā½ cup whole fresh or frozen cranberries
Ā½ cup grated Parmesan cheese
Ā½ tsp. Fresh Thyme fine sea salt
Ā¼ tsp. Fresh Thyme organic ground black pepper
2 Tbsp. chopped Italian parsley
Directions
  1. 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.
  2. 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.
  3. 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

Shop Ingredients

Makes 8 servings
6 strips of smoked uncured bacon, chopped
Godshall's Hickory Smoked Uncured Pork Bacon
Godshall's Hickory Smoked Uncured Pork Bacon - 8 Ounce
$5.69$0.71/oz
Ā½ cup pecan pieces, chopped
Made With Pecan Pieces Tub
Made With Pecan Pieces Tub - 6.25 Ounce
$8.99$1.44/oz
2 (12 oz.) pkg. Fresh Thyme frozen organic riced cauliflower, thawed
Via Emilia Organic Riced Cauliflower
Via Emilia Organic Riced Cauliflower - 14.1 Ounce
$2.99$0.21/oz
Ā½ cup yellow onion, finely chopped
Yellow Onions
Yellow Onions - 0.75 Pound
$0.97 avg/ea$1.29/lb
1Ā½ cups Fresh Thyme organic vegetable broth
Fresh Thyme Organic Low Sodium Vegetable Broth
Fresh Thyme Organic Low Sodium Vegetable Broth - 32 Ounce
2 for $4.00
$2.00 was $2.39$0.06/oz
Ā½ cup Fresh Thyme heavy whipping cream
Fresh Thyme Heavy Whipping Cream
Fresh Thyme Heavy Whipping Cream - 32 Fluid ounce
$6.99$0.22/fl oz
Ā½ cup whole fresh or frozen cranberries
Cape Cod Frozen Cranberries
Cape Cod Frozen Cranberries - 16 Ounce
Sale
$4.49 was $4.99$0.28/oz
Ā½ cup grated Parmesan cheese
Fresh Thyme Grated Parmesan Cheese
Fresh Thyme Grated Parmesan Cheese - 5 Ounce
$3.99$0.80/oz
Ā½ tsp. Fresh Thyme fine sea salt
Fresh Thyme Fine Sea Salt
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
Ā¼ tsp. Fresh Thyme organic ground black pepper
Fresh Thyme Organic Ground Black Pepper
Fresh Thyme Organic Ground Black Pepper - 1.98 Ounce
$3.99$2.02/oz
2 Tbsp. chopped Italian parsley
Organic Curly Parsley
Organic Curly Parsley - 1 Each
$2.49

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.

Directions

  1. 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.
  2. 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.
  3. 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.