Meet Mark

Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

Tell Me More
Stay Connected
May 04, 2013

Mushroom and Bacon “Risotto”

By Worker Bee
46 Comments

RisottoThe rich flavors of bacon and mushrooms dominate this dish, turning riced cauliflower into a super-flavorful side. Cauliflower risotto is fantastic served with a main course of roasted chicken, salmon, or thick, juicy pork chops.

The recipe below is great without any additional ingredients, but if you’re really craving comfort food then fatten the risotto up a bit. Generous amounts of grated Parmigiano-Reggiano cheese or butter (or both) will do the trick. A garnish of fresh herbs like basil, parsley and chives add color and flavor.

Like traditional risotto, this dish shouldn’t be overcooked. Stop when the cauliflower is al dente. Otherwise, you’ll end up with a bowl of mush. Still flavorful, mind you, but lacking the crisp-tender texture that makes cauliflower risotto really good.

Servings: 4

Time in the Kitchen: 35 minutes

Ingredients:

Ingredients

  • 2 heads of cauliflower, cut into small chunks (bottom stem and leaves trimmed off)
  • 4 to 6 pieces of bacon, cut into small pieces
  • 1 small yellow onion or large shallot, finely chopped
  • 2 stalks of celery, finely chopped
  • 2 garlic cloves, finely chopped or thinly sliced
  • 3/4 pound mushrooms, sliced thinly (340 g)
  • 1/2 cup chicken stock (120 ml)
  • Parmigiano-Reggiano cheese, butter, finely chopped fresh herbs (optional toppings)

Instructions:

In small batches, put the cauliflower chunks into a food processor. Process until the cauliflower has the consistency of rice. Set aside.

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 olive oil or butter to the pot.

Sauté for 3 minutes then add the mushrooms. Sauté for 5 minutes more. Again, if the pot seems dry, add more olive oil or butter. Season the mushrooms lightly with salt and pepper.

Saute Mushrooms

Add 8 cups of cauliflower rice. If you have slightly less than 8 cups, don’t worry about it. If you have more, reserve the extra for another meal.

Cauliflower Rice

Add the chicken stock. Put a lid on the pot and cook the cauliflower for 5 to 7 minutes until tender but not completely mushy.

Garnishes

Before serving, flavor the risotto with generous amounts of one or more of the following: grated cheese, butter, fresh herbs.

Risotto

honey_640x80
dcab_640x80
clmayo_640x80
fuel_640x80
evao_640x80
greek_640x80
mayo_640x80

Subscribe to the Newsletter

If you'd like to add an avatar to all of your comments click here!

Leave a Reply

46 Comments on "Mushroom and Bacon “Risotto”"

avatar

Sort by:   newest | oldest | most voted
minerva
minerva
3 years 4 months ago

How does cauliflower “rice” freeze. Does it go mushy or hold some decent consistency?

Angela
Angela
3 years 4 months ago

I’ve frozen a cauliflower dish with the florets whole and when thawed they broke up pretty easily and got pretty mushy, but it was still a great side. I would think the cauliflower “rice” would get pretty mushy too. By the sounds of the ingredients though, it would still be delicious even if the texture was a bit off!

Brittney
Brittney
3 years 4 months ago

Take raw cauliflower and grate it on a box grater. Thats how I do it. YUM this looks awesome!

Stef
Stef
3 years 4 months ago

I love cauliflower rice but hate how messy making it is in my tiny kitchen. I recently came across this post, http://www.everydaymaven.com/2013/how-to-make-cauliflower-rice/, and gave freezing cauliflower a try. I made one big mess and enough cauliflower rice for 12 dinners. I’ve been pulling out bags for about a month and a half and so far so good! It is light and fluffy after cooking.

Harry Mossman
3 years 4 months ago

Sounds good. I never substitute cauliflower “rice” for rice with Asian food, but since risotto isn’t a traditional comfort food for me, I might give it a try.

Siobhan
Siobhan
3 years 4 months ago

This looks great! I often make Nom Nom Paleo’s Asian Cauliflower Rice – it’s my favorite paleo comfort food – and this looks to be excellent also. I’m sure my CW friends would like this as well.

Susab
Susab
3 years 4 months ago

Just finished making this. It’s great! One recommendation – add a boat load of fresh thyme to the celery, shallot, mushroom, garlic mixture while it’s cooking. The dish needs some depth. I also added a little coconut milk (canned) for some creaminess.

tt
tt
3 years 4 months ago

This another vegetarian dish. More meat please!

Allison
Allison
3 years 4 months ago

Ummm…. bacon? Ok, I get it, it’s not a “main meat” dish. But it looks like it would be good if you threw in some chicken or pork.

Linda E.
Linda E.
3 years 4 months ago

This may help you mushy problem. I have a recipe for pizza made with cauliflower riced. The trick is to steam your flowerets 24 hours ahead of preparing. By sitting over night in cheese cloth inside a bowl (glass or plastic) I put this in Tuperware and refrigerate. When ready to use rice in a potato ricer or do small amounts in a food processer. It comes out great and can be stored in refrigerator for longer than a week.

Nocona
Nocona
3 years 4 months ago

I’ve made this cauliflower rice a couple times and it’s fantastic. But I’d eat anything with bacon in it. Maybe even yogurt.

Jono
3 years 4 months ago

Hi Mark,

I’m just new to your website but one of my favorite parts are the recipes! The Risotto looks delic, can’t wait to try it.

Helen
Helen
3 years 4 months ago

Seriously contemplating this for dinner. 🙂

KC
KC
3 years 4 months ago

Early in the post this dish was suggested as a side to a roasted chicken, salmon or juicy pork chops. I like recipes like this to go along with whatever meats you can find on sale or happen to have in the freezer. It’s a great way to budget meals.

trackback

[…] Mushroom and Bacon “Risotto” […]

Jax Labyrinth
3 years 4 months ago

Lol! I just made “quinotto” the other day actually –
http://www.jaxlabyrinth.com/quinotto-the-grain-gluten-free-cool-cousin-of-risotto/
Great cave minds think alike! Will definitely try it with cauli too!

Anne
3 years 4 months ago

Haha, great! Caulisotto, quinotto,…I still like the risotto once on a while, but these are all tempting options!

Anne
3 years 4 months ago

Wow, wonderful! I will definitely try this “caulisotto”, it smells great!

trackback

[…] in yourself” (Video)   Paleo Solution Podcast #181 – Dr. Kirk Parsley   Mushroom and Bacon “Risotto” […]

DocOne
DocOne
3 years 4 months ago

Can vouch for this…just made it not 30 minutes ago. Wouldn’t necessarily call it risotto(obviously) but delicious in its own right. Had it with some salmon. Fantastic suggestion

Peter
Peter
3 years 4 months ago

Fabulous dish! I have it made it twice now.

trackback
3 years 4 months ago

[…] article vegetables recipe mushroom and bacon risotto […]

Sarah
Sarah
3 years 4 months ago

Can I use a blender instead of a food processor or will it not chop as evenly?

trackback

[…] de Great Balls of Fire en Chicken Fajitas van vorige week zijn er nog niet van gekomen en in die paddenstoelen risotto met spek heb ik ook al een hele week zin. Verder: op donderdag is Gerrit niet thuis dus bak ik voor mezelf […]

allison
allison
3 years 4 months ago

does everyone process the cauliflower raw?? I tried doing this with my Magic Bullet and it just barely worked. Lots of florets were left and some wouldn’t process no matter what I tried. Granted it’s not the best blender but it should still work better than that.
I did try roasting it first and that helped. what am i doing wrong?

Jax Labyrinth
3 years 4 months ago

I usually grate mine on the coarser side of a cheese grater raw and then fry it from there.

Adam
Adam
3 years 4 months ago

Added some fish oil, lime juice, cilantro, shrimp, a fried egg, and some sriracha to this recipe. Bam!

Ceeb
Ceeb
3 years 4 months ago

This was AWESOME! I used a box grater ’cause the food processor was pissing me off. Delicious and errrrr… *a great source of fiber.* ha

JMmommy
JMmommy
3 years 4 months ago

I just made this for lunch. I reduced the recipe to just make it for 1. I used a bag of Trader Joes caulifower florets, and an 8oz container of mushrooms and 2 slices of bacon. I devoured the entire thing!

trackback

[…] the spirit of making recipes my own, I found another great one to try on Mark’s Daily Apple for Mushroom and Bacon “Risotto”. I love turning vegetables into a pasta or grain-like format: spaghetti squash with tomato sauce […]

Nicole
3 years 4 months ago

It’s funny to hear others talk about the trials and tribulations of trying to make cauliflower into rice – totally made a mess of my kitchen too! (photos here – http://wp.me/p1N36Q-97) I should have read these comments before trying it myself. Delicious, but there’s got to be an easier way.

Veronika
Veronika
3 years 2 months ago

Best way to rice cauliflower: cut into mid-size chunks, place in normal size blender, cover with water, pulse a few times. Strain out water using fine mesh strainer (like you’d sift flour through), pour into mason jar (keep in fridge for up to a few days) for storing or use as desired.

trackback
3 years 3 months ago

[…] even tried a new recipe tonight. It’s another one from MarksDailyApple.com called Mushroom and Bacon “Risotto”. Grains are forbidden, but this recipe uses cauliflower for rice. Weird, I know, but it totally […]

HumbleBee
HumbleBee
3 years 2 months ago
YUM! I made this the other night and it was delicious, my mum and I had it as our main meal and we both were skeptical initially from looking at the ingredient list, but we both ended up loving it. As I didn’t have any chicken stock I had to just use water instead but will continue to do it this way in future as I found there was plenty of flavour from the other ingredients, which I put in generous amounts of. A really wonderful recipe and I’m not one to normally write a review but this recipe is… Read more »
Tash
Tash
3 years 1 month ago

Hiya, I’m new to this Paleo diet and just trying to get my head around it. Is butter and cheese allowed? I thought it was no dairy? Recipe looks amazing though, will definitely have to try! Thanks!

Sharon
Sharon
3 years 1 month ago

Apparently some Paleo proponents do no eat dairy. On this site, some do, some don’t. If you don’t have a problem with dairy then go for it. It will take awhile to figure out what is best for your particular body. A good place to start is with The Primal Blueprint then tweak it to what works best for you. And welcome, this is a friendly, supportive and good humored site. Enjoy.

trackback

[…] recipe is based on a Bacon and Mushroom Risotto receipe I found on Mark Sisson’s website (author of the Primal Blueprint and Mark’s Daily […]

trackback
2 years 9 months ago

[…] saw a recipe for Mushroom and Bacon “risotto” in Mark’s Daily Apple, and asked me to make it for him. I highly recommend it! Greer braised […]

trackback

[…] Woensdag –  Mushroom & Bacon risotto […]

Samantha
Samantha
2 years 8 months ago

YUM! Yet again. Can’t get enough of these recipes. I made this with shiitakes, asiago, thyme and rosemary in addition to listed ingredients.
Tomorrow morning I’m having it with a poached egg on top and a steaming cup o joe. Just thinking of it, I can’t wait for morning!

Samantha
Samantha
2 years 8 months ago

Ps. I served it with roast chicken and basically skipped eating the chicken… Also a salad of Boston lettuce, roasted beets w/ EVOO, lemon, acv. Perfect range of flavors.

trackback

[…] Mark’s Daily Apple […]

Stephanie
Stephanie
2 years 7 months ago

I made this dish tonight and it was fantastic! I didn’t have bacon so I used Italian sausage. I also added spinach. Delicious!

trackback

[…] Woensdag –  Mushroom & Bacon risotto […]

trackback

[…] Great Balls of Fire en Chicken Fajitas van vorige week zijn er nog niet van gekomen… En die paddenstoelen risotto met spek doen mij nu al een hele week watertanden, die moesten er zeker op staan. Verder: op donderdag is […]

trackback

[…] this recipe from mark’s daily apple inspired me to take a peek at what kind of mushrooms to incorporate in to this recipe.  i’d actually never cooked with cremini before and they looked fun.  they are delicious! […]

wpDiscuz