Cheesy Cauliflower Risotto With Bacon

• 4 bacon strips, diced
• 1 cup diced baby bella mushrooms
• 1/2 white onion, diced
• 3 cloves garlic, minced
• 1 (16 ounce) package frozen riced cauliflower
• 1 cup chicken stock
• 1 1/2 cups grated Parmesan cheese
• 1 cup heavy cream

1. Heat a large saucepan over medium-high heat. Add bacon and cook until crisp, 6 to 8 minutes. Remove bacon using a slotted spoon and transfer to a small bowl.
2. Add mushrooms, onion, and garlic to the bacon fat. Saute until softened and lightly browned, about 5 minutes. Add cauliflower rice and chicken stock and mix well. Let simmer until cauliflower rice has absorbed most of the stock, about 5 minutes.
3. Stir in Parmesan cheese and heavy cream; mix well. Pulse a few times using an immersion blender to break down any large pieces. Cook until heated through, about 5 minutes. Stir in about 3/4 of the cooked bacon. Transfer risotto to a serving bowl and top with the remaining bacon.

bacon, baby bella mushrooms, white onion, garlic, cauliflower, chicken stock, parmesan cheese, heavy cream

Taken from www.allrecipes.com/recipe/268239/cheesy-cauliflower-risotto-with-bacon/ (may not work)