Cauliflower Rice
Unsalted Butter
White Onion
Portobello Mushrooms
Fresh Thyme
Salt
Garlic Powder
Pepper
Unsalted Chicken Broth
Heavy Whipping Cream
Grated Parmesan Cheese
In a large pan, cook the frozen cauliflower rice until it has softened and is tender. Remove the cauliflower. Reduce the stovetop heat to medium heat and melt some butter.
Add in mushrooms and onions and sauté until browned and all of the liquid has evaporated.
Add in the fresh thyme sprigs, salt, garlic powder, and pepper, and sauté until those are fragrant.
Carefully remove the thyme sprigs from the pan. Return the cauliflower rice to the pan and pour in chicken broth.
Bring the mixture to a simmer and allow it to simmer until the liquid has reduced slightly.
Reduce the stovetop heat to low before adding in heavy cream and grated Parmesan cheese.
Stir constantly until the cheese melts, then taste and add additional seasoning, based on your preferences.
Spoon the risotto into bowls and garnish with chopped fresh thyme and freshly-cracked pepper.