Paleo Carbonara Risotto

1 onion, diced
2 cloves garlic, finely chopped
Cauliflower rice (put raw cauliflower in a food processor & process until it becomes rice-like, or chop finely)
1 cup vegetable stock
2 chicken breasts, sliced thinly
Button mushrooms, sliced
2 tsp paprika (or to taste)
~ 3 tbsp coconut cream
Salt & pepper
Prosciutto (bacon would also work, just cook it before you add it!)
Pine nuts, toasted

In a saute pan, fry onion & garlic with your fat of choice (I used coconut oil). When soft, add cauliflower. Continue frying until cauliflower is lightly browned.

Add vegetable stock, a little at a time, allowing the liquid to boil off a bit in between additions (the cauliflower rice won't absorb the liquid as well as rice does, so you'll end up with a bit of a 'sauce').

Once all the stock has been added, continue to boil on high until some of the stock has reduced. Add paprika and coconut cream. Stir well.

In another pan, fry chicken and mushroom in coconut oil (or other fat), until browned.

Add chicken and mushroom to risotto. Add small-ish pieces of prosciutto (I just used scissors to roughly cut pieces into it) & toasted pine nuts, season to taste, stir and serve.