Keto Risotto with Romanesco + Bacon
Keto Risotto with Romanesco + Bacon Recipe and Video – a low carb creamy rice dish topped with romanesco and bacon. Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.
Keto Risotto with Romanesco + Bacon
I am *loving* light, easy, and delicious keto recipes this summer, and this Keto Risotto with Romanesco + Bacon is no exception!
In just 20 min, you’ll have the most satisfying lunch or dinner without any guilt! My new fav!
Keto Risotto with Romanesco + Bacon Ingredients
I’m using Natural Heaven Hearts of Palm rice, which is super light and fluffy and the perfect low-carb substitute for risotto. This is also great for people who experience digestion issues with cauliflower rice, while still maintaining that super low carb status.
For the veggie, I’m using romanesco, but you can substitute your favorite vegetable or whatever you have on hand! This is one of those recipes where you can mix things up, get creative, and still have an amazing outcome!
The recipe calls for wine, and to make it super easy on myself, I always have some cans of wine on hand. This makes it super easy to cook (or drink!) without having to open a whole bottle. Bev makes some amazing ones that I love (use code tasteslovely for 20% off)!
Watch Keto Risotto Recipe Demo
If you make this keto risotto with romanesco + bacon be sure to leave a comment and give this recipe a rating! I love to hear from you all and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to share and tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!Print
Romanesco + Bacon
- 4 slices of bacon
- half a head romanesco, chopped
- kosher salt to taste
- 2 cloves of garlic, minced
- juice from half a lemon
- 1 tablespoon ghee
- 1 shallot, chopped
- 9-ounce package Natural Heaven Hearts of Palm Rice (code TASTESLOVELY for 15% off)
- 1/4 cup white wine (I’m using Bev, code TASTESLOVELY for 20% off)
- 2 tablespoons original flavor Nutpods
- kosher salt
- sliced almonds and finely chopped parsley, optional
- In a cast iron skillet over medium heat, add the bacon. Cook, stirring occasionally until crispy. Transfer the bacon to a paper towel.
- In the bacon renderings, add the romanesco and pinch of kosher salt. Cook for 8-10 minutes until crisp tender.
- In a nonstick skillet over medium heat, add the ghee and shallot. Cook, stirring occasionally, until soft. About 3 minutes.
- 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)
- 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.
- 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.
- Serve the risotto warm topped with the romanesco and bacon. Top with parsley and sliced almonds.
- Leftovers will keep in an airtight container refrigerated for at least 5 days.
Wine: Any white wine will do. I used a sauvignon blanc. Use what you have! If you don’t have wine, or don’t want to use wine you can substitute bone broth and a squeeze of lemon. You’ll want 1/4 cup of liquid total.
Romanesco: I got a gorgeous head of romanesco at the farmers market, and loved using it in this dish. Broccoli would work great too!
Hearts of Palm Rice: I love using Natural Heaven Hearts of Palm Rice in this, so light and fluffy! You could also use cauliflower rice. You’ll need 2.5 cups. Best to use from frozen. Thaw the frozen cauli rice, squeeze out all moisture with a nutmilk bag or dish towel, then follow the rest of the recipe as written.
Nutrition Facts: The nutritional information is calculated based on the exact ingredients and quantities listed in the Ingredients above. It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, especially if you make recipe substitutions. Always best to go off your own calculations based on the ingredients and measurements you use.
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