Creamy Cauliflower Rice Risotto
Ingredients
- 1 bag frozen or fresh cauliflower rice
- 1 cup white bella mushrooms
- One fresh squeezed lemon
- Salt, to taste
- Pepper, to taste
- Garlic, to preference
- Kernel seasonings white cheddar seasonings, to taste
- Finely diced shallot
- 1 sweet yellow onion
- Mini pearl tomatoes, optional
- One light Swiss laughing cow wedge or cream cheese equivalent
- Chicken broth
- Lean protein of choice, optional
- Fresh rosemary for garnish
- Coconut oil spray
Preparation
Roast the sweet onions at 425 degrees Fahrenheit for 25 minutes or air fry at 400 degrees Fahrenheit for 16 minutes or sauté in a pan with coconut oil spray and then add the diced shallot.
In a skillet, cook the roasted or air-fried onions with raw mushrooms until softened, add chicken broth to keep them cooking, and brown them.
Set aside some of the browned onion and mushroom mixture for later use.
Broil the mini pearl tomatoes on high heat for 8 minutes.
In a large skillet, brown the frozen cauliflower rice in coconut oil spray on high heat until browned and soft.
Add one cup of mushrooms, the onions, a handful of blistered tomatoes, and one light laughing cow wedge to the cauliflower rice.
Simmer on low heat, add preferred spices and chicken broth to keep it moist and allow the cheese to melt.
If desired, add already cooked lean protein at this stage.
Serve with fresh rosemary for garnish.