Too quiet in here...
Cauliflower and Mushroom "Risotto"
1/2 head cauliflower, riced
1 cup fresh mushrooms, chopped
1/2 onion, chopped
1 tsp+ fresh garlic, crushed
1 tbsp chicken bouillon (i use a little less as this gets salty)
3/4 cup grated Parmesan cheese
lots of butter (at least 1/4 stick)
Rice the cauliflower with the shredding attachment to a food processor (or a cheese grater, but this takes forever)
Place cauli rice into microwave safe bowl, nuke on high for 7 minutes
While cauli is cooking, saute onion, garlic, and mushrooms in as much butter as you can handle.
Drain cauliflower, dump into skillet with onions and mushrooms, cook for a few more minutes.
Stir in bouillon and cheese, cook for 2-3 more minutes. Serve immediately.
This is a VERY rich, very low carb risotto. Around 6 grams of carbs in a serving, with a serving being 1/4th the total yield of the pan.