Paleo Bacon Arugula and Tomato Risotto

🧂 Ingredients

• 1 medium head of cauliflower
• 1.5 cups cherry tomatoes

  halved
• 2 tbsp butter
• 1/2 cup bone broth

  recipe here or you can purchase it here
• large handful of arugula
• 1 garlic clove

  minced
• salt and pepper to taste

Instructions

• 1 Rice the cauliflower using a hand grater or using a food processor. Food
  processor is much easier for this, here’s the one I use.
• 2 Melt the butter over medium to medium-high heat.
• 3 Add the cauliflower and the bone broth.
• 4 Once it absorbs the broth and begins to soften, add the tomatoes.
• 5 Cook thoroughly until the cauliflower is completely soft and cooked through.
• 6 Add the garlic and arugula.
• 7 Cook until the garlic is sweet and the arugula has wilted a bit.

Nutrition Info