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Carrot Rice Leek Risotto with Bacon
While you dig your fork into this fluffy bowl of spiralized carrot "rice" leek risotto with bacon, you won’t believe it’s not real rice. It's quick, gluten-free, paleo-friendly and dairy-free.
Prep Time:
15
minutes
mins
Cook Time:
10
minutes
mins
Total Time:
25
minutes
mins
Yield:
1
serving
Course:
Dinner
Cuisine:
American
Ingredients
cooking spray
2
slices
of center cut bacon
2
175g carrots, peeled, spiralized into noodles
1
tsp
minced garlic
1/2
cup
of sliced leeks
1/2
cup
+ 1 tbsp low-sodium vegetable broth
1
tbsp
fresh lemon juice
pepper
(to taste)
1
tsp
freshly chopped parsley
(to garnish)
Instructions
Place a medium skillet over medium heat.
Coat the skillet with cooking spray and then add in the slices of bacon.
Cook the bacon for about 5 minutes or until almost crispy.
When done, remove the bacon with tongs or a slotted spatula and set aside on a paper-towel lined plate.
While the bacon is cooking, place your carrot noodles into a food processor.
Pulse for 5-10 seconds or until the noodles turn into rice-like bits. Set aside.
In the same skillet with the bacon grease, add in the garlic and leeks.
Stir to cook for 1 minute and then add in 1 tbsp of the vegetable broth.
Stir to combine and then add in the lemon juice and carrot "rice."
Stir to combine again and season with pepper.
Let cook for 1 minute and then add in the rest of the vegetable broth. Let reduce until the liquid is fully absorbed.
Taste the "rice." If the carrot is no longer crunchy, it's done. If not, cook covered for 3 more minutes.
While the rice is reducing, dice your slices of bacon. Set aside.
When the rice is done, fold in the diced bacon, stir to combine and then pour into a bowl.
Top with parsley.
Nutrition
Serving:
1
bowl
,
Calories:
173
kcal
,
Carbohydrates:
22
g
,
Protein:
10
g
,
Fat:
5
g
,
Sodium:
726
mg
,
Fiber:
4
g
,
Sugar:
9
g
- WW Points:
2