• Mushroom and Bacon Risotto


    Awesome alternative as a main or a side dish. Has 90% fewer carbohydrates and 80% fewer calories than a traditional risotto


    • 2 small or 1 large cauliflower
    • 6 rashes of bacon, fat and rind removed, diced
    • 1 small onion, finely chopped
    • 2 cloves garlic, mined
    • 350 grams mushrooms, thinly sliced
    • 120 ml chicken stock
    • small amount of olive oil
    • small amount of cheese of your choice, grated


    1. Cut cauliflower into pieces and place in food processor or blender. Pulse until cauliflower resembles rice. Set aside
    2. In a large frypan, cook the bacon over a medium heat with a small amount of olive oil to your liking.
    3. Once cooked, add the onion and garlic. Sauté for a few minutes before adding the mushrooms
    4. Continue to Sauté for an additional 5 minutes. If the pan starts to appear dry, add a little more olive oil
    5. Add cauliflower rice and chicken stock. Cover with a lid and allow cauliflower to cook until tender (not mushy)
    6. Sprinkle with grated cheese once served