Spring Bacon Kale Risotto

Jul 8, 2019 | Pork, Vegetables

Savory paleo risotto made with cauliflower rice and topped with fresh herbs and bacon bits.


HI FRIENDS. I’m currently in Maui, soaking up sun, drinking coconut water (jk, I hate coconut water) and reading 4,000 books. Ok maybe 3. But if you round up it’s 4,000 books.

I knew Hawaii food would be expensive but MAN. It’s like being in Switzerland again. Pretty, but way too pricey. I can’t wait to go back to Sprouts in AZ and not spend a whole car payment on the ingredients for salad. Mainland has it’s perks. I promise I’ll be putting more time into cooking for you guys when I’m back, too. Honestly though, I’ve really enjoying writing about other things and creating new kinds of resources for you guys. I also can’t wait to write about all of our Hawaiian adventures. Sharing the world with people makes me happy.

But since you’re not in Hawaii (unless you live here, in which case, congrats ) and you can buy affordable groceries, I’m going to share a recipe with you for now. Sound good? Ok. It’s risotto, but it’s also Paleo, so maybe it’s not actually risotto. But who makes those rules anyways? Is there a risotto board of directors? If so, I’d like to submit this recipe to get a pass as bonafide risotto. It’s the pinch hitter of risotto for people who can’t have grains and dairy.

Oh, and it has bacon. I probably shouldn’t bury the lead like that next time.

Spring Bacon Kale Risotto

PREP TIME 5 minutes
COOK TIME 20 minutes
TOTAL TIME 25 minutes


  • 1 tbsp coconut oil
  • 3 cups kale ribbed and sliced thin
  • Quarter pound bacon
  • 6 cups cauliflower rice
  • Two cloves fresh garlic minced
  • Quarter cup diced sweet onion
  • 1 cup chicken broth
  • Quarter cup fresh parsley
  • Lemon wedges for serving


  1. Place a large skillet over medium heat with bacon strips. Cook for 3 to 4 minutes on each side, or until crisp. Set aside, and chopped into pieces when cool.

  2. Wipe some of the grease from the skillet, and in coconut oil, and place over medium high heat. Add garlic and onion and sauté for three minutes, or until translucent. And cauliflower rice and cook, stirring occasionally for 6 to 7 minutes, or until soft.

  3. Add kale and sauté for 2 minutes, or until wilted. Add chicken broth and bring to a boil, then reduce heat to simmer for 3 to 4 minutes, or until thickened.

  4. Stir in bacon bits and parsley, and serve with lemon wedges.

Did you make this recipe?

Don’t forget to tag @moriah.brooke #ellefaiteats!

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Hey! I’m Moriah– a commercial and editorial food photographer and creative entrepreneur who is perpetually drinking coffee and covered in dog hair. I write this blog from New York City where I run my creative agency, The B Edit. I write this blog in the hopes that you can one day have your creative dream job, too!   

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