Grain Free Risotto with Roasted Mushrooms & Shallots
2 TBS butter, divided
8 oz. baby bella mushrooms, sliced (or an assortment of mushrooms including cremini and shiitake)
1 large shallot, chopped
3 garlic cloves, chopped
1/4 cup white wine or chicken stock
1 head of cauliflower, riced
2 tsp salt
1/2 tsp pepper
1 TBS chicken stock
2 TBS fresh parsley, chopped
1/4 cup parmesan cheese, shredded (optional)
To rice the cauliflower, cut the leaves and stem off the cauliflower and chop the florets into chunks. Using the cheese grater attachment on your food processor, add the cauliflower chunks to the chute on the processor. Cover with a towel (or the lid to the chute) and turn the food processor on. Repeat until you have riced all the cauliflower. Set aside.
Add 1 TBS butter to a skillet over medium-high heat. Once butter is melted, add the mushrooms in one layer. Let the mushrooms roast without touching them for 5 minutes. After 5 minutes, flip the mushrooms and cook for an additional three minutes.
Add the remaining tablespoon of butter, shallots and garlic. Stir to combine and sauté for three minutes.
Slowly pour in the wine or chicken stock while scraping up the browned bits with a wooden spoon. Allow to simmer until the liquid is mostly evaporated, about 2 minutes.
Add the riced cauliflower and salt. Mix to combine. Add 1 tablespoon of stock or water. Turn the heat to low, cover and let steam for 3 minutes.
Uncover and mix to combine. Taste and add any additional salt.
Optional: mix in 1/4 cup parmesan cheese and parsley.