Keto Pancetta and Green Bean Risotto

Keto Pancetta and Green Bean Risotto

 

Keto Pancetta and Green Bean Risotto

Keto Pancetta and Green Bean Risotto

This pancetta and green bean keto risotto uses riced cauliflower, mascarpone cheese and tangyParmesan 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.
5 from 1 vote
Prep Time 3 mins
Cook Time 20 mins
Total Time 23 mins
Course Main Course
Cuisine Italian
Servings 2 people
Calories 393 kcal

Ingredients
  

  • 70 g green beans
  • 200 g cauliflower rice
  • 1 tbsp fresh parsley
  • 1 tbsp white onion finely chopped
  • 1 clove garlic minced
  • 15 g unsalted butter
  • 1 tbsp extra virgin olive oil
  • 145 g pancetta diced
  • 1 tsp lemon juice
  • 30 g mascarpone cheese
  • 1 tbsp parmesan cheese grated
  • 160 ml chicken stock

Instructions
 

  • 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 2.5 cm (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.

Nutrition

Calories: 393kcalCarbohydrates: 10gProtein: 19gFat: 31gFiber: 4g
Keyword Green bean, Pancetta, Risotto
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