Mushroom Cauliflower Risotto

Ingredients

• 2 tablespoons olive oil, divided
• 1 pound mixed mushrooms (such as shiitake, portobello, button and/or cremini), trimmed and chopped (about 8 cups)
• ½ teaspoon salt
• 1 small head cauliflower (1 lb.), cut into florets
• 1 large shallot, minced (1/2 cup)
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• ½ teaspoon ground pepper
• ¼ cup dry white wine
• ½ cup low-sodium chicken broth or vegetable broth, at room temperature
• 1 tablespoon unsalted butter
• ½ cup grated Parmesan cheese
• 1 tablespoon chopped fresh Italian parsley
• Lemon wedges for serving

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