Asparagus and mushroom risotto

What

• 1 12 oz. bag of raw riced cauliflower
• 1 cup of pre-cooked brown rice
• ½ a cup of low-fat shredded mozzarella cheese
• ¼ cup of shredded parmesan cheese
• 3 cups of beef or chicken broth
• 1 bunch of asparagus
• 1 cup of mushrooms of choice
• 1 chopped clove of garlic
• 1 chopped shallot

How

In a medium cooking pot combine broth and bag of cauliflower rice cook until barely tender. Drain most of the broth but not all. In a separate sauce pan boil water with a pinch of salt add asparagus with ends cut of about third from bottom. Boil until barely tender. In a separate sauce pan add a tea spoon of oil, sauté shallots until translucent, add garlic sauté for a few minutes, add mushrooms sauté until browned. Transfer cooked mushrooms and chopped asparagus to cauliflower rice. Keep the pot on low heat and add mozzarella. Keep folding until melted into the rice. Add precooked brown rice, top off with parmesan and serve.