Creamy Mushroom Risotto

I've got a recipe page on Facebook devoted to Keto recipes.  This is one of my favorites.

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I've had a yearning for mushroom risotto for about a week. I've only made it once in my life, it was creamy and delicious. It was the perfect comfort food.

Last night was the night. I decided to take on mushroom risotto using cauliflower. I will tell you right now, it didn't disappoint. <3

Creamy Mushroom Risotto
Serves 6 (1/2 cup servings)

Ingredients:

2 Tbsp butter
4 oz white mushrooms
2 garlic cloves minced
2 cups cauliflower (riced or get the cauliflower crumbles)
1 cup chicken broth
1/4 cup cooking sherry or white wine
2 Tbsp heavy whipping cream
1/3 cup Parmesan cheese (shredded)
pinch of Thyme (optional)
salt and pepper to taste

Directions:

Melt butter in a skillet on medium high heat. Add garlic and mushrooms, cook until mushrooms have reduced in size by 1/2. Add cauliflower and chicken broth, stir together. Reduce heat to a simmer, add white wine. Stir occasionally to keep bottom from sticking or burning while liquid reduces. Add heavy whipping cream and Parmesan cheese. Stir until cream and cheese are well blended. Serve and enjoy! :)

Nutritional information per 1/2 cup serving

calories 92; fat 6.9; total carbs 2.5; fiber 1; net carbs 1.5; sugars 1.1; protein 3.1