If you thought that living a Primal lifestyle meant giving up your favourite creamy Italian dishes, then think again! My Primal mushroom and bacon risotto takes all the flavours of the traditional Italian dish and makes it the perfect Primal recipe that can be enjoyed by the whole family. Plus, you can whip this dish up in less than 30 minutes, which means no rumbling tummies!

Neither a vegetable nor a fruit, mushrooms, which are a type of fungi, were first introduced to the culinary world by the French haute cuisine and have since been loved for their earthy taste and texture. In fact, it should come as no surprise that the superfungi makes its way into our Primal superfood list, as we can be pretty certain that our Primal ancestors consumed plenty of them.

For the past few thousand years, Eastern cultures have literally worshipped the famous fungi for its many health benefits. Believe it or not, mushrooms are actually pretty rich in protein and come with a good dose of fibre too. They're also a powerful source of vitamins and minerals and help fulfil many deficiencies in our bodies when consumed regularly. Mushrooms promote stronger bones, a healthy immune system, contain water-soluble vitamins including vitamins B and C and also contain calcium, vitamin D, selenium and potassium.

When it come to vitamin D, mushrooms can be pretty spectacular little things. Just like us, if you pop a punnet of mushrooms on the windows sill for a few hours then the mushrooms will generate vitamin D in response to the sunlight. I will warn you however, that mushrooms are excellent at absorbing both good and bad chemicals and minerals from the soil in which they grow. Therefore, it's crucial that we only purchase organic mushrooms to keep our health in tip top condition.

This creamy mushroom risotto dish is well known and loved by many, including myself. However, the traditional recipe can be high in toxic fats and carbs which all in all, doesn't make for a very Primal meal. Therefore, to make this a dosh that we can enjoy as part of our Primal lifestyle, I've made two simple changes. I've swapped the canned cream and butter for organic coconut milk and I've replaced the risotto for cauliflower rice. That's it. Thanks to these changes, you can now enjoy a creamy mushroom risotto that's grain-free, dairy-free and toxic-fat free.

This dish makes for the perfect evening meal, or if you're as adventurous as some of the team at Primal Cure, then try this in the morning sided with some green veg for the perfect morning set-up. I heard it's pretty good when it's left to soak up its flavours overnight!

If you're slightly concerned about the cauliflower rice in replace of the risotto, then don't be! This dish is incredibly creamy and together with the richness of the mushrooms, onions and garlic, the cauliflower is simply lost in the dish (in fact, you can't even taste it) and it really does have the perfect 'risotto' texture.

Give this recipe a go and in less than 30 minutes you'll have yourself a creamy and flavoursome dish that's a real crowd pleaser.

To make this recipe vegetarian friendly then simply leave out the bacon. Hey Presto!

Creamy Primal Mushroom and Bacon Risotto

Serves: 4 people

Cooking Time: 25 minutes

Preparation Time: 5 minutes



  • 250g sliced organic chestnut mushrooms
  • 65g organic bacon (medallions)
  • 3 tbsp organic coconut milk
  • 1 medium diced onion
  • 1/4 tsp sea salt
  • 1 tsp low salt and sugar free soy sauce
  • 1 tbsp organic coconut oil
  • 2 garlic cloves chopped and diced
  • 1/4 tsp black pepper
  • 1 medium organic cauliflower blitzed into 'rice' (you can also use frozen cauliflower rice - just thaw it beforehand)
  • 1 low salt vegetable stock
  • Parsley to garnish


  • Begin by grilling your bacon medallions under the grill until crispy.
  • Whilst your bacon is cooking, heat a pan with 1 tablespoon of coconut oil until hot. Add the onion, garlic and mushrooms and cook on medium heat for 5 minutes. Add the soy sauce, stir and cook for another minute or two.
  • Add the coconut milk, cauliflower rice and vegetable stock to the pan and mix everything together. Add the salt and pepper to the pan and leave to simmer for 15 minutes.
  • When everything is cooked through and has the texture of a creamy risotto, cut the crispy bacon up into bits and add them to the pan. Stir and serve. Garnish servings with fresh parsley.