Creamy Wild Mushroom Risotto with Riced Cauliflower

Ingredients

• 1 large head organic cauliflower, riced (approx. 5 cups)
• 8 oz shiitake and 8 oz cremini mushrooms, sliced
• 1 shallot and 4 cloves fresh garlic, minced
• 2 tbsp grass-fed ghee
• 0.5 cup rich chicken or vegetable bone broth
• 0.5 cup culinary coconut cream
• 3 tbsp nutritional yeast (savory cheese flavor)
• 1 tbsp fresh thyme leaves and 0.25 cup chopped parsley
• 1 tsp Celtic sea salt

Step-by-Step Instructions

1. Step 1: Heat ghee in a large skillet over medium-high heat; sauté sliced mushrooms for 6 minutes until caramelized and golden.
2. Step 2: Add minced shallots, garlic, and thyme; cook for 1 minute until fragrant.
3. Step 3: Add riced cauliflower and stir-fry for 3 minutes.
4. Step 4: Pour in bone broth, coconut cream, and nutritional yeast; simmer gently for 5 minutes until cauliflower is tender and liquid becomes a rich, velvety sauce.
5. Step 5: Garnish with chopped fresh parsley and cracked black pepper; serve hot.

Nutritional Breakdown (Per Serving)