Servings: 4 · Prep Time: 5 mins · Cooking Time: 25 mins
Total Time: 30 mins
My Primal mushroom and bacon risotto takes all the flavours of the traditional Italian dish and makes it the perfect Primal recipe that can be enjoyed by the whole family. Plus, you can whip this dish up in less than 30 minutes, which means no rumbling tummies! This creamy mushroom risotto dish is well known and loved by many, including myself. However, the traditional recipe can be high in unhealthy fats and carbs which all in all, don't make for a very Primal meal. Therefore, to make this a dish that we can enjoy as part of our Primal lifestyle, I've made two simple changes. I've swapped the canned cream and butter for organic coconut milk and I've replaced the risotto for cauliflower rice. That's it. Thanks to these changes, you can now enjoy a creamy mushroom risotto that's grain-free, dairy-free and toxic-fat free.
- Chestnut mushrooms (250g, sliced)
- Bacon medallions (65g)
- Coconut milk (3 tbsp)
- Onion (1, diced)
- Sea salt (1/4 tsp)
- Soy sauce (1 tsp)
- Coconut oil (1 tbsp)
- Garlic cloves (2, diced)
- Black pepper (1/4 tsp)
- 1 cauliflower (Blitzed into rice)
- Vegetable stock (1, low salt)
- Parsley (Small handful to garnish)
Begin by grilling your bacon medallions under the grill until crispy.
Whilst your bacon is cooking, heat a pan with 1 tablespoon of coconut oil until hot.
Add the onion, garlic and mushrooms and cook on medium heat for 5 minutes. Add the soy
sauce, stir and cook for another minute or two.
Add the coconut milk, cauliflower rice and vegetable stock to the pan and mix everything
together. Add the salt and pepper to the pan and leave to simmer for 15 minutes.
When everything is cooked through and has the texture of a creamy risotto, cut the crispy
bacon up into bits and add them to the pan. Stir and serve. Garnish servings with fresh parsley.