Carrot "Rice" Leek Risotto with Bacon

Printer-friendly version


  • cooking spray
  • 2 slices of center cut bacon
  • 2 (175g) carrots, peeled, spiralized into noodles
  • 1 tsp minced garlic
  • 1/2 cup of sliced leeks
  • 1/2 cup + 1 tbsp low-sodium vegetable broth
  • 1 tbsp fresh lemon juice
  • pepper, to taste
  • 1 tsp freshly chopped parsley, to garnish


Place a medium skillet over medium heat. Coat the skillet with cooking spray and then add in the slices of bacon. Cook the bacon for about 5 minutes or until almost crispy. When done, remove the bacon with tongs or a slotted spatula and set aside on a paper-towel lined plate.

While the bacon is cooking, place your carrot noodles into a food processor. Pulse for 5-10 seconds or until the noodles turn into rice-like bits. Set aside. In the same skillet with the bacon grease, add in the garlic and leeks. Stir to cook for 1 minute and then add in 1 tbsp of the vegetable broth. Stir to combine and then add in the lemon juice and carrot "rice." Stir to combine again and season with pepper. Let cook for 1 minute and then add in the rest of the vegetable broth. Let reduce until the liquid is fully absorbed.

Taste the "rice." If the carrot is no longer crunchy, it's done. If not, cook covered for 3 more minutes. While the rice is reducing, dice your slices of bacon. Set aside. When the rice is done, fold in the diced bacon, stir to combine and then pour into a bowl. Top with parsley.