Servings: 2 · Prep Time: 3 mins · Cooking Time: 20 mins
Total Time: 23 mins
This pancetta and green bean risotto uses riced cauliflower, mascarpone and tangy Parmesan to create a creamy low carb risotto base. This makes for a quick and easy dinner option, loaded with low carb veggies and flavoursome fats.
- green beans (70g)
- cauliflower rice (2 cups)
- fresh parsley (1 tbsp)
- white onion (1 tbsp finely chopped)
- garlic (1 clove minced)
- butter (1 tbsp)
- olive oil (1 tbsp)
- diced pancetta (1 cup)
- lemon juice (1 tsp)
- mascarpone cheese (1 tbsp)
- Parmesan (1 tbsp grated)
- chicken stock (2/3 cup)
Add the green beans to a pan of boiling water. Simmer for 2-3 minutes until just tender. Drain and rinse immediately under cold water. Dice into 1 inch pieces and set aside.
Heat the olive oil in a large pan over a medium heat. Add the pancetta and cook through until golden brown. Remove with a slotted spoon and set aside.
Add the onion and garlic to the pan and sweat gently until tender.
Melt the butter in the pan and add the cauliflower rice. Stir well to combine.
Add half the chicken stock and simmer until all of the liquid has been absorbed.
Add the remaining stock to the pan along with the diced beans and pancetta. Stir well to combine and simmer until all the liquid has been absorbed.
Stir in the mascarpone and Parmesan until melted.
Scatter over fresh parsley to serve.
Pancetta and Green Bean Keto Risotto 1.CR2
Pancetta and Green Bean Keto Risotto 2.CR2
Pancetta and Green Bean Keto Risotto 3.CR2