Using cauliflower rice instead of the carb heavy arborio, this dish captures all the flavour with none of the carbs of traditional risotto!
Prepare ingredients as detailed above.
In a large, deep frying pan, melt 1 tablespoon of the butter of medium heat. Add the diced onion and garlic and fry for 2 minutes until lightly translucent.
Add the diced bacon and fry until just crispy.
Add the sliced mushrooms and remaining 1 tablespoon of butter and continue to fry until the mushrooms are golden.
Add the chicken strips and fry, stirring constantly to soak up all that bacon and mushroom flavour. Cook for 4 - 5 minutes until just sealed on all sides.
Add the riced cauliflower and stir to combine evenly. Cook for 1 minute on high heat, then add chicken stock, salt and pepper.
Reduce to a simmer and taste for additional salt and pepper. Simmer for 10 - 12 minutes on low heat until the cauliflower is just softened to your liking and chicken just cooked through. Don't cook it too much or the cauliflower becomes mushy!
Just before serving, stir through 1/2 of the grated parmesan. Serve with remaining parmesan.