Healthy Inspirations Recipe of the Week – Mushroom & Bacon Risotto


Serves 4


  • 2 heads of cauliflower, cut into small chunks (bottom stem and leaves trimmed off)
  • 4 to 6 pieces of bacon, chopped
  • 1 small onion or large shallot, finely chopped
  • 2 stalks of celery, finely chopped
  • 2 cloves garlic, finely chopped or thinly sliced
  • 350g mushrooms, sliced
  • 1/2 cup chicken stock
  • ½ cup Parmigiano-Reggiano cheese, shaved or grated
  • Basil, chopped


  1. In small batches, put the cauliflower chunks into a food processor. Process until the cauliflower has the consistency of rice. Set aside.
  2. Cook the bacon in a wide pot or skillet over medium-high heat. After a few minutes add the onion/shallot, celery and garlic. If the bacon hasn’t released enough fat, add a little bit of butter to the pot. Sauté for 3 minutes.
  3. Add the mushrooms and sauté for 5 minutes, adding more butter if needed Season lightly with salt and pepper.
  4. Add 8 cups of cauliflower rice and the chicken stock. Put a lid on the pot and cook for 5 to 7 minutes until tender but not completely mushy.
  5. Before serving, flavour with cheese and basil.
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