A health-conscious version of risotto made with cauliflower rice, sautéed mushrooms, English peas, and chicken sausage, flavored with ghee, onion powder, garlic powder, black pepper, and pink sea salt.
1: Sauté mushrooms, English peas, and chicken sausage in ghee with onion powder, garlic powder, black pepper, and pink sea salt.
2: Once cooked, remove the mixture from the pan.
3: Add cauliflower rice to the pan and sauté with more ghee.
4: Once almost cooked through, add enough bone broth to plump the cauliflower.
5: Turn off the heat and mix in vegan cream cheese, additional ghee, and the previously cooked mushrooms, peas, and chicken sausage.
6: Top with a hint of parmesan cheese.
