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.
Table of Contents
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!
Watch Recipe Video
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!
Keto Risotto with Romanesco + Bacon
Ingredients
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
Keto Risotto
- 1 tablespoon ghee
- 1 shallot, chopped
- 9- ounce package Natural Heaven Hearts of Palm Rice
- 1/4 cup white wine
- 2 tablespoons original flavor Nutpods
- kosher salt
Garnish
- sliced almonds and finely chopped parsley, optional
Instructions
- 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 cast iron 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)
- 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.
Notes
3 Comments on “Keto Risotto with Romanesco + Bacon”
Another five star recipe!
You’re the sweetest!!!
This is a great recipe, I used butternut squash instead of Romanesco and added spinach and fried up some sage for garnish. It was delicious and a great alternative to traditional risotto. Thank you! Keep up the good work, I get lots of inspiration from your blog.