Portobello Mushroom Risotto

Ingredients

• 4.5 cups cauliflower, riced
• 3 tablespoons coconut oil
• 1 pound Portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 0.25 cup organic vegetable broth
• Salt and pepper to taste
• 3 tablespoons chives, chopped
• 4 tablespoons butter
• 0.5 cup parmesan cheese, grated

Directions

1. Use a food processor and pulse cauliflower florets until riced
2. Take a large saucepan and heat up 2 tablespoons oil over medium-high flame
3. Add mushrooms and Saute for 3 minutes until mushrooms are tender
4. Clear saucepan of mushrooms and liquid and keep them on the side
5. Add rest of the 1 tablespoons oil to skillet
6. Toss shallots and cook for 60 seconds
7. Add cauliflower rice, stir for 2 minutes until coated with oil
8. Add broth to riced cauliflower and stir for 5 minutes
9. Remove pot from heat and mix in mushrooms and liquid. Add chives, butter, parmesan cheese
10. Season with salt and pepper. Serve and enjoy!