Fast Low Carb Mushroom Risotto

Learn how to make this quick low carb version of mushroom risotto with cauliflower rice! This can also be made vegan. Now you can enjoy all the flavor in a healthier, cleaner version!

2 tbsp Unsalted butter
1/2 large Onion diced
1 cup mushrooms sliced
2 cloves Garlic minced
1 tsp dry thyme
1 lbs riced cauliflower
1/2 cup vegetable broth
1 Tbsp miso paste
¼ cup heavy cream
1/3 cup Grated Parmesan cheese
1 tsp Sea salt
½ tsp Black pepper

Melt the butter in a saute pan over medium heat. Add the onions, garlic and mushrooms and saute for 5 minutes until the onions are soft and the mushrooms are browned. No liquid should remain.

Add the cauliflower, miso paste and broth. Increase heat to bring to a simmer, then simmer, stirring occasionally, until the cauliflower is tender and liquid is reduced, about 3-5 minutes.

Reduce heat to low. Stir in the cream and Parmesan. Continue to heat, stirring constantly, for about 1 minute, until the cheese melts and the sauce is smooth. Season with sea salt, thyme and black pepper.