Creamy Cauliflower Risotto

Extra virgin olive oil (EVOO

1 large sweet onion, chopped

2 med. garlic cloves, minced

2 c. fresh shiitake mushrooms

1 pack frozen cauliflower rice

1 med. thinly sliced red bell pepper

Veg Broth (you choose), approx. 2 c., added gradually, by feel

salt/pepper, nutritional yeast, Spike seasoning

FAUXMAGGIO (any flavor)

Follow regular risotto protocol for this!!

Cook onion in EVOO till glassy on med. heat,

add chopped mushrooms + garlic, stir often.  when softened (approx. 10 min )

add cauliflower rice, stir often, cook 5-10min.

slowly add broth, add salt/pepper, nutritional yeast, Spike seasoning, red pepper, stir on med. heat.

let the broth low-boil, add as needed, should get creamy, 10-15 min.

add Fauxmaggio + stir thoroughly on low heat, 2-3 min. Serve