1. In a large skillet, heat and melt the butter and olive oil until foamy over medium-high heat. Add the mushrooms. Season the mushrooms with salt and black pepper. Brown the mushrooms for 2-3 minutes per side until they’re all golden brown.
2. Add the garlic and herbs. If you notice the skillet is a little dry, drizzle in a little more olive oil. Next, add the fresh spinach, quickly toss everything together to wilt the spinach.
3. Add the pre-cooked riced cauliflower, and season well with salt, black pepper, and garlic. Adjust the heat, and keep sautéing and steaming the cauliflower rice until most of the moisture has evaporated. This will take about 5 to 10 minutes, depending.
4. When the bulk of the moisture is gone, stir in most of the heavy cream. Allow the heavy cream to simmer and reduce and thicken, about 7-10 minutes.
5. Taste it! Adjust seasoning as needed. When you love the flavor, add the cheese and toss to coat, then stir in the zest of a lemon. Taste it again, and adjust as needed.
6. When the mixture has thickened to a risotto consistency, turn off the heat and let stand about 5-10 minutes before serving. Enjoy!