Seared Mushroom Cauliflower Risotto
peeled and chopped
frozen riced cauliflower
dry white wine
water or more
shredded Parmesan cheese
salt to taste
Sauté onions and garlic over low heat until cooked through and translucent.
Add frozen cauliflower and mix to combine. Add white wine and continue stirring.
Add water 1/2 cup at a time, stirring frequently and adding more water as each batch is absorbed.
While the cauliflower is cooking, sauté mushrooms in olive oil in a separate pan, set aside.
Once the cauliflower is soft and resembles risotto, add Parmesan cheese and stir to combine.
Serve risotto with mushrooms atop or stirred into cauliflower, topped with lemon juice.