Low-Carb Meal of the Week

Connor Guyton
Lifestyles Reporter

Pancetta Parmesan Risotto

I just love a thick, creamy risotto. It is the kind of side dish that goes well with just about every type of protein. The bonus of making this with cauliflower rice is that is drastically reduces the coking time of a traditional risotto.

2 tbsp butter
2 tbsp olive oil
10 oz pancetta, diced
6 cloves garlic, minced
4 oz onion, diced
2 cups chicken stock
4 cups cauliflower, riced
3/4 cup heavy cream
1/2 cup Parmesan cheese, grated
3 tbsp fresh parsley, chopped

In a large sauté pan, heat the butter and olive oil over medium heat. Add the pancetta. Cook until the pancetta is rendered down and nice and crispy. Using a slotted spoon, remove the pancetta from the pan and set aside.
To the pan, add the garlic and onion. Sauté until the onion is soft and the garlic is fragrant, about 5 minutes. Add the chicken stock and cauliflower. Sauté for 10 minutes, stirring often.
Add the heavy cream to the pan and bring to a boil over medium heat. Reduce the heat to low and allow the sauce to simmer and thicken. Once the sauce has thickened, stir in Parmesan cheese and parsley. Add the pancetta back to the pan and enjoy!

Nutritional Information
Serves 6
350 Calories per serving; 27g Fat; 20g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs