This is my favorite recipe. If you sub broccoli rice and add cheddar cheese it makes a great side dish.
Mushroom risotto made with cauliflower rice.
2 Tbs. Butter
2 Tbs. Olive Oil
6 Cloves Garlic – Minced
4 oz. Onion – Diced
1 Large Shallot (About 1 oz.)
8 oz. Mushrooms – Thinly Sliced
2 Cups Chicken Stock – Divided
4 Cups Cauliflower Rice
1 Cup Heavy Cream
½ Cup Parmesan Cheese – Grated
2 Tbs. Italian Flat Leaf Parsley – Chopped
Sea Salt and Pepper – To taste
(2 Tbs. Peace and Love)
In a large sauté pan, heat butter and olive oil over medium heat. To the pan, add garlic, onion, and shallot. Sauté until soft and fragrant. About 5 minutes.
To the pan, add mushrooms and 1 cup chicken stock. Sauté until mushrooms are soft. About 5 minutes.
Add cauliflower and remaining 1 cup chicken stock and stirring frequently, sauté 10 minutes.
Reduce heat to low, stir in heavy cream, Parmesan cheese, parsley, sea salt and pepper. Let simmer 10 minutes to thicken.