Fast Risotto

Preparation time: 10 minutes

Cooking time: 20 minutes

Serve: 4
1 large head cauliflower, separated into florets
1 tablespoon lard (or butter)
4 slices bacon, finely chopped
2 cloves garlic, minced
2 portabella mushrooms, thinly sliced
½ cup bone broth
¼ cup heavy cream
¼ cup grated Pecorino Romano cheese
1 tablespoon sharp cheddar cheese, grated
2 tablespoons slivered almonds
Salt and pepper, to taste
1 small bunch parsley, chopped

Place the cauliflower in a food processor.
Process until you get a coarse mixture.
Heat lard (or butter) in a large skillet.
Add bacon and cook 4 minutes.
Add garlic and cook 1 minute.
Add mushrooms and cook 5 minutes.
Stir in the processed cauliflower, and stir to coat with cooking fat.
Pour in bone broth. Reduce heat and simmer, covered, for 7 minutes.
Remove the lid and simmer for 10 minutes until the liquid has evaporated.
Stir in heavy cream, Pecorino Romano, almonds, and Cheddar cheese.
Simmer 2-3 minutes.
Serve warm, garnished with chopped parsley.

Nutritional info per serving:
Calories 318
Total Fat 22.2g
Total Carbohydrate 7.3g
Dietary Fiber 3.1g
Total Sugars 2.9g
Protein 22.3g