Add the oil, garlic, onion, salt, and pepper and saute for 5-7 minutes until the onion starts to turn translucent.
2 tablespoons Olive Oil, 1 small Onion, 1 teaspoon Salt, ½ teaspoon White Pepper, 2 cloves Garlic
Add mushrooms and oregano and saute for 5 minutes.
7 ounces Mushrooms, ¼ cup Oregano Leaves
Add the cauliflower rice and vegetable stock then reduce the heat to medium. Cook the risotto, stirring often for 10-15 minutes, until the cauliflower has softened.
9 ounces Cauliflower Rice, ¼ cup Vegetable Stock
Remove from the heat and stir through the butter and parmesan cheese.