Risotto with chorizo and bacon — Meal
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Macros (per serving)

Fat

64%

(44 g)

Protein

16%

(26 g)

Carbs

20%

(32 g)

22 g Net,

10 g Fiber

626 Calories (per serving)

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Risotto with chorizo and bacon

Ingredients

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Bacon cubes

100 g

Red onion

1 piece

Garlic

2 cloves

Chorizo

100 g

Cauliflower

1 piece

Coconut milk

200 ml

Italian spices mix

4 Tbsp

Instructions

Difficulty

Easy

Prep time

5 min

Cook time

10 min

1

Chop the onion and finely chop the garlic cloves, cut the chorizo into slices.

2

Put a skillet over medium heat and fry the bacon until almost crispy.

3

In the meantime, wash the cauliflower and cut into florets. Use a food processor with a grater to grate the cauliflower florets into rice-sized grains. The cauliflower florets can also be ground in a blender to "rice".

4

Add onion and garlic to the bacon in the pan and fry for a few minutes.

5

Fry the chorizo and then add the cauliflower rice and coconut milk.

6

Let it simmer for about 2 minutes, stirring occasionally.

7

Add the fresh herbs just before serving.

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Details

Allergens

Pork

Diet

Paleo, Sirtfood

Course

Lunch, Dinner

Cooking equipment

Blender

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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