Carrot Rice Leek Risotto with Bacon
Ingredients
The risotto
-
2
slices
center cut bacon
-
2
175g
carrots, peeled, spiralized into noodles
-
1
tsp
minced garlic
-
½
cup
sliced leeks
-
½
cup
low-sodium vegetable broth
-
1
tbsp
fresh lemon juice
-
to taste
pepper
-
1
tsp
freshly chopped parsley, to garnish
For cooking
Instructions
- 1. Heat a medium skillet over medium heat and coat with cooking spray.
- 2. Add the bacon slices and cook until almost crispy, about 5 minutes.
- 3. Remove the bacon and place it on a paper towel-lined plate.
- 4. In a food processor, pulse the carrot noodles for 5-10 seconds to create rice-like bits.
- 5. In the same skillet with the bacon grease, add garlic and leeks, cooking for 1 minute.
- 6. Stir in 1 tbsp of vegetable broth, lemon juice, and carrot 'rice'.
- 7. Season with pepper and cook for 1 minute, then add the remaining vegetable broth.
- 8. Let the mixture reduce until the liquid is absorbed, checking the texture of the carrot.
- 9. If needed, cover and cook for an additional 3 minutes.
- 10. Fold in the diced bacon, stir, and serve in a bowl, garnished with parsley.
Nutrition Facts (estimated)
Servings
1 serving
Calories
173
Total fat
5g
Total carbohydrates
22g
Total protein
10g
Sodium
726mg
Cholesterol
0mg
You might also like