Cauliflower Risotto With Mushrooms | Real Balanced

Ingredients

• 2 bags (20 ounces frozen cauliflower rice)
• 3 Tablespoons 1.5 ounces unsalted butter
• ½ large white onion (finely chopped)
• 1 pound 16 ounces Portobello mushrooms, thinly chopped
• 4-5 sprigs fresh thyme
• ¾ teaspoon salt
• ½ teaspoon garlic powder
• ¼ teaspoon pepper
• ½ cup 120mL unsalted chicken broth or, for vegetarian, vegetable broth
• ¾ cup 180mL heavy whipping cream
• ½ cup 60g grated Parmesan cheese
• 1 teaspoon roughly chopped de-stemmed fresh thyme
• Freshly-cracked pepper