Creamy and Cheesy Cauliflower Risotto

Ingredients

  • 10 oz riced cauliflower
  • 1 cup sliced button mushrooms
  • 1/4 cup sweet onions, minced
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 cup vegetable broth
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 cup grated parmesan cheese
  • 1/8 cup shredded mozzarella cheese
  • 1 tbsp chopped parsley
  • ¼ tsp dried oregano

Instructions

1
Place the olive oil in a large skillet over low heat.
2
Saute sweet onions and minced garlic for a minute.
3
Add in the riced cauliflower and continue sauteing for another 2 minutes.
4
Add sliced mushrooms and dried oregano.
5
Pour half of the vegetable broth and continue stirring until the water has been absorbed.
6
Add the remaining vegetable broth, grated parmesan cheese, and shredded mozzarella cheese.
7
Stir until the liquid has evaporated.
8
Season with salt and ground black pepper to taste.
9
Top with chopped parsley.
10
Transfer to serving bowls and serve immediately.

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