Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons Olive Oil
  • 2 cloves Garlic (crushed)
  • 1 small Onion (finely diced)
  • 1 teaspoon Salt
  • ½ teaspoon White Pepper (ground)
  • 7 ounces Mushrooms (quartered)
  • ¼ cup Oregano Leaves (finely chopped)
  • 9 ounces Cauliflower Rice
  • ¼ cup Vegetable Stock
  • 2 tablespoons Butter
  • ⅓ cup Parmesan Cheese (shredded)

Instruction

  • Place a large nonstick frying pan over high heat.
  • Add the oil, garlic, onion, salt, and pepper and saute for 5-7 minutes until the onion starts to turn translucent.
  • Add mushrooms and oregano and saute for 5 minutes.
  • Add the cauliflower rice and vegetable stock then reduce the heat to medium. Cook the risotto, stirring often for 10-15 minutes, until the cauliflower has softened.
  • Remove from the heat and stir through the butter and parmesan cheese.
  • Taste and add more seasoning if desired.
  • Serve immediately.