Cheesy Cauliflower Risotto with Bacon

Ingredients

• 1 head of cauliflower, cut into florets
• 4 slices of bacon, diced
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 cup of arborio rice
• 4 cups of vegetable stock
• 1/2 cup of grated Parmesan cheese
• 2 tablespoons of butter
• Salt and pepper to taste

Directions

1. Heat a large pot over medium heat and add the bacon. Cook until the bacon is crispy, about 8 minutes. Remove the bacon from the pot and set aside.
2. Add the onion and garlic to the pot and cook until the onion is soft, about 5 minutes. Add the cauliflower florets and cook until slightly softened, about 5 minutes.
3. Add the arborio rice and stir to combine. Cook for 1 minute and then add the vegetable stock. Bring to a simmer and cook, stirring occasionally, until the rice is tender and the liquid is absorbed, about 20 minutes.
4. Stir in the bacon, Parmesan cheese, and butter. Season with salt and pepper to taste. Serve.

Interesting Facts

• Risotto is a traditional Italian dish made with short-grain rice.
• Cauliflower is an excellent source of vitamins C and K and is high in fiber.
• Traditional risotto is made with chicken or beef stock, but vegetable stock can be used for a vegetarian version.