Keto Mushroom Risotto

Ingredients

• Salt and pepper - To taste
• Fresh parsley - 2 tablespoons, chopped
• Parmesan cheese - 1/4 cup, grated
• Heavy cream - 1/4 cup
• Chicken or vegetable broth - 2 cups
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Butter - 2 tablespoons
• Mushrooms - 8 ounces, sliced
• Cauliflower - 1 medium head, riced

Instructions

1. In a large skillet, melt the butter over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown.
4. Add the riced cauliflower to the skillet and stir well to combine with the mushrooms.
5. Pour in the chicken or vegetable broth and bring to a simmer. Cook for about 10 minutes, or until the cauliflower is tender.
6. Stir in the heavy cream and grated Parmesan cheese. Cook for an additional 2-3 minutes, until the sauce thickens.
7. Season with salt and pepper to taste.
8. Garnish with chopped fresh parsley before serving.