Cauliflower Risotto

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The Chakra Garden

8 oz of fresh riced cauliflower

8 oz mushrooms, sliced

2 tbs butter

½ small onion, finely chopped

1 large garlic clove, minced

2 tbs chicken broth

¼ tsp salt

Ground black pepper, to taste

¼ tsp red chili pepper flakes

2 tbs Parmesan cheese, grated

2 tbs mozzarella cheese, shredded

3 tbsp parsley, finely chopped

Melt 1 tbs butter in large skillet over medium - high heat and add mushrooms. Cook until golden brown or about 5 minutes, stirring occasionally. Transfer to a medium bowl and set aside.

Return skillet to medium heat and 1 tbs butter. Add onion and garlic, sauté until translucent or about 3 minutes, stirring occasionally.

Add cooked mushrooms, cauliflower “rice”, salt black pepper & red chili pepper flakes. Stir, and cook for 4 minutes.

Turn off heat, add Parmesan and mozzarella cheese and parsley; stir until cheese is melted.

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