Low-Carb Grain-Free Bacon and Mushroom Risotto

Ingredients

• 4 slices of bacon
• 2 tablespoons of olive oil
• 1 onion, chopped
• 2 cloves of garlic, chopped
• 1/2 pound of sliced mushrooms
• 1/4 cup of white wine
• 2 tablespoons of tomato paste
• 2 cups of chicken broth
• 1/2 cup of grated Parmesan cheese
• Salt and pepper to taste
• 2 tablespoons of butter
• 1/2 cup of heavy cream

Directions

1. In a large skillet, cook the bacon until crispy. Remove the bacon from the skillet and set aside.
2. In the same skillet, heat the olive oil over medium-high heat. Add the onion and garlic, and cook until softened, about 3 minutes.
3. Add the mushrooms and cook until softened, about 5 minutes.
4. Add the white wine and cook until almost evaporated, about 3 minutes.
5. Add the tomato paste and cook for 1 minute.
6. Add the chicken broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
7. Add the Parmesan cheese and stir until melted. Season with salt and pepper.
8. Stir in the butter and cream until combined.
9. Return the bacon to the skillet and stir to combine.
10. Serve the risotto warm.

Interesting Facts

• This recipe is a great way to use up leftover bacon.
• This recipe is gluten-free and low-carb.
• The mushrooms add a delicious earthy flavor to the dish.