How to Make It
In a small saucepan over medium-low heat, warm the vegetable broth.
Melt the butter in a large, high-sided skillet over medium heat. Add the onion and sauté until soft, about 4 minutes. Add the cauliflower rice, season with a generous pinch of salt and a few grinds of pepper, and stir to combine. Slowly pour in the vegetable broth and bring to a simmer. Cook until the “risotto” is creamy and the broth is evaporated, about 5 minutes.
Remove from heat and stir in the beets. Divide into two bowls and top with Parmesan cheese, walnuts, and chives.