Portobello Mushroom Risotto - Kind To The Earth

Ingredients

• 4.5 cups cauliflower, riced
• 3 tablespoons coconut oil
• 1 pound Portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1/4 cup organic vegetable broth
• Salt and pepper to taste
• 3 tablespoons chives, chopped
• 4 tablespoons vegan butter
• 1/2 cup vegan parmesan cheese, grated