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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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