This low carb cauliflower risotto is made with frozen riced cauliflower instead of traditional risotto, offering a super healthy and insanely delicious dish with tons of umami.
1. On medium heat, sauté the garlic in butter until fragrant; add the mushrooms and salt and pepper to taste; sauté for 4-5 minutes.
2. Add the frozen riced cauliflower and chicken broth mixed with cornstarch, mix and sauté until the liquid thickens.
3. Mix in the Parmigiano Reggiano and a squeeze of fresh lemon; taste and add salt and pepper if needed.
4. Serve with fresh parsley sprinkled on top.
