Mushroom Risotto with Cauliflower Rice

Swirl of Extra Virgin Olive Oil
Pat of butter
2 cloves of fresh garlic
Sliced fresh mushrooms
1/2 cup chicken broth
1/2 cup heavy cream
2 packages riced cauliflower (Aldi brand all the way baby!)
Parmesan
Salt and pepper to taste

Swirl the EVOO around the pan. Plop in a pat of butter and saute the garlic.

Add sliced mushrooms (and salt if you want) and saute.

Add broth and cream and simmer until liquid is almost absorbed. Salt and pepper. Add a sprinkle of parmesan. Cook until cheese is fully incorporated.

Serve topped with more parmesan.