Keto Risotto with Romanesco + Bacon
This Keto risotto is so rich and creamy you'll hardly believe it's low-carb and dairy-free! The romanesco and bacon add the perfect Italian touch to this 30-minute meal.
Ingredients
- 4slices of bacon
- half a head romanesco (chopped)
- kosher salt to taste
- 2 clovesgarlic (minced)
- juice from half a lemon
- 1 tablespoonghee
- 1shallot (chopped)
- 9ounce package natural heaven hearts of palm rice
- ¼ cupwhite wine
- 2 tablespoonsoriginal flavor nutpods
- kosher salt
- sliced almonds and finely chopped parsley (optional)
Directions
- 1
In a cast iron skillet over medium heat, add the bacon. Cook, stirring occasionally until crispy. Transfer the bacon to a paper towel.
- 2
In the bacon renderings, add the romanesco and pinch of kosher salt. Cook for 8-10 minutes until crisp tender.
- 3
In a cast iron skillet over medium heat, add the ghee and shallot. Cook, stirring occasionally, until soft. About 3 minutes.
- 4
In a fine mesh colander, rinse the hearts of palm rice and press out the water using a soup ladle. (optional, but I prefer it rinsed)
- 5
Add the hearts of palm rice to the shallot and ghee. Add in the wine and nutpods. Stir until warm and bubbly, 1-2 minutes. Season with salt to taste.
- 6
Transfer the bacon back to the romensco, along with the garlic and juice from half a lemon. Cook another 1 minute. Season to taste with kosher salt.
- 7
Serve the risotto warm topped with the romanesco and bacon. Top with parsley and sliced almonds.
- 8
Leftovers will keep in an airtight container refrigerated for at least 5 days.