Carrot "Rice" Leek Risotto with Bacon

While digging your fork into this fluffy bowl of spiralized carrot "rice" leek risotto with bacon, you don't think it's not real rice. It is fast, gluten-free, paleo-friendly and dairy-free.

While digging your fork in this fluffy bowl of spiraled carrot Carrot "Rice" Leek Risotto with Bacon

If you just bought a spiralizer and need new recipe ideas, look no further! Ali, from Inspiralized loved her spiralizer so much, she created a blog dedicated to spiralized vegetables.

First off, ever since I started blogging food, I have been a fan of Skinnytaste. Now, I'm not just saying that because Gina kindly let me share a recipe here today. When you first start out as a healthy food blogger, you can't help discovering Skinnytaste and immediately begin to detach.

Of course, she has been an inspiration to me from the beginning. In June 2013, I started my food blog, Inspiralized. Inspiralized is a blog dedicated to cooking with spiralized vegetables. Yes it's true. All my recipes use vegetable noodles!

Imagine my happy surprise when I saw Gina's Zoodles and Meatballs, her Asian Turkey Meatballs and Zoodles with Lime Sesame Dip Sauce and her Zoodles with Lemon Garlic Shrimp. Somewhere along those lines, she mentioned that she was on a "zoodle kick." Welcome to my world, Gina!

While digging your fork in this fluffy bowl of spiraled carrot

Like me, Gina would share that spiralized vegetables (noodles made from vegetables using a spiralizer) are a healthy, Paleo, gluten-free, unprocessed alternative to regular pasta. Of course, these noodles can also be prepared similarly with a mandolin or julienne if you don't happen to own a spiralizer.

What food can you spiralize?

Apart from spiraling zucchinis, there are many other vegetables that can be turned into noodles. In fact, spiraling is a great way to eat seasonally. For example, at Inspiralized, I made a lot of butternut squash and sweet potato noodles this winter.

While these veggie noodles allow us to make hearty low calorie dishes and low carbohydrate pasta, they can also be turned into rice! By simply placing your spiralized vegetables in a food processor and pulsing for a few seconds, the noodles are transformed into rice-like "bits", perfect for use as rice.

Not only is this "spiralized rice" clean-friendly, it's faster and easier! No more waiting for water to boil, no more expensive rice cookers and no more accidental sponge.

Which vegetables work best as rice?

Any vegetable that does not have a high water content (ie zucchini). Such as butternut squash, beets, plants, sweet potatoes and of course carrots.

Which brings us to today's recipe: Carrot Rice Leek Risotto with Bacon. Using spring onions really gives this dish a fresh seasonal flavor. The "rice" of the carrot is simply seasoned with pepper, garlic and lemon juice. Add the salt, the richness of the bacon, and that's all you need to make this flavorful and tasty bowl of rice.

While digging your fork in this fluffy bowl of spiraled carrot

Not only is this recipe Paleo, gluten-free and dairy-free, it's a refreshing, easy way to enjoy an otherwise mundane vegetable: the carrot.

This carrot rice saves well when chilled, so make a big pile on Sunday and enjoy it at work for lunch or heat it for a light dinner a week.

Well, I hope I have inspired you today and that you are now heading to the kitchen to make vegetable "rice." Most importantly, I hope to see you around on Instagram, Twitter, Facebook, Pinterest and on YouTube or Vimeo. Thanks again to Gina – I can't wait for the Skinnytaste cookbook!

While digging your fork in this fluffy bowl of spiraled carrot

More spiraled recipes:

Carrot rice leek risotto with bacon

Preparation time: 15 minutes

Cooking time: 10 minutes

Total time: 25 minutes

While digging your fork into this fluffy bowl of spiralized carrot "rice" leek risotto with bacon, you don't think it's not real rice. It is fast, gluten-free, paleo-friendly and dairy-free.

  • cooking spray
  • 2 slices of middle cut bacon
  • 2 175 g of carrots, peeled, spiralized for noodles
  • 1 teaspoon minced garlic
  • 1/2 cup sliced ​​leeks
  • 1/2 cup + 1 tablespoon low sodium vegetable
  • 1 tablespoon fresh lemon juice
  • pepper, to taste
  • 1 teaspoon freshly chopped parsley for garnish
  • Place a medium skillet on medium heat.

  • Coat pan with cooking spray, then add the slices of bacon.

  • Cook the bacon for about 5 minutes, or until it is almost crispy.

  • When done, remove the bacon with pliers or a slotted spatula and set it aside on a paper towel-lined plate.

  • While the bacon is cooking, place your carrot noodles in a food processor.

  • Pulse for 5-10 seconds or until the noodles turn into rice-like pieces. Set aside.

  • In garlic with bacon fat, garlic and leeks are added.

  • Stir for boiling for 1 minute, then add 1 tablespoon vegetable broth.

  • Stir to combine and then add lemon juice and carrot "rice."

  • Stir to combine again and season with pepper.

  • Cook for 1 minute, then add the rest of the vegetable broth. Let reduce until the liquid is completely absorbed.

  • Taste "rice." If the carrot is no longer crunchy, it is done. If not, cook covered for another 3 minutes.

  • While the rice is reduced, cube your slices of bacon. Set aside.

  • When the rice is done, fold it into cubes, stir to combine and then pour into a bowl.

  • Top with parsley.

Serving: 1 bowl, Calories: 173 kcal, Carbohydrates: 22 g, Protein: 10 g, Fat: 5 g, Sodium: 726 mg, Fiber: 4 g, Sugar: 9g

Blue Smart Points: 2

Green smart points: 5

Purple Smart Points: 2

Points +: 4

Keywords: carrot noodles with leek bacon, carrot rice puree risotto with bacon, carrot risotto, healthy risotto, spiralized carrot dinner

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