Want a warm and creamy nourishing side dish? How about this cauliflower rice risotto with fatty pork belly and crunchy toasted walnuts? We’re serving this up on cold days and loving every bite!
Prep Time: 5 minutes
Cooking Time: 20 minutes
1 tablespoons ghee or butter
½ medium yellow onion, peeled & diced
2 medium garlic cloves, peeled & minced
1 teaspoon sea salt
½ teaspoon black pepper
Pinch of ground nutmeg
½ cup cooked pork belly, minced
1 cup cremini mushrooms, sliced
4 cups of cauliflower rice
1 cup heavy whipping cream
1 cup grated parmesan cheese
Zest from ½ fresh lemon
½ cup fresh parsley, minced
¼ cup toasted chopped walnuts
Add ghee or butter to a Dutch oven pot and bring to medium heat.
Add onion and garlic and sauté until soft, about 5 minutes.
Season with sea salt and black pepper.
Add minced pork belly and sauté until the pork belly browns a bit, about 5 minutes.
Add the sliced mushrooms and sauté until soft, about 3 minutes.
Add the cauliflower rice and sauté until it begins to soften, about 3 minutes.
Stir in heavy whipping cream, parmesan cheese and lemon zest and increase heat so that the risotto bubbles and the cream absorbs into everything.
Turn off the heat and stir in parsley and walnuts.
Serve warm, storing any leftovers in a glass container in the fridge for up to 3 days.
Net Carbs: 9