To a large food processor, add 1/3 of the cauliflower and pulse for about 15 seconds, until pieces are about the size of grains of rice. Transfer to a large bowl and repeat with remaining cauliflower until you get about 6 cups of cauliflower “rice.” Work in batches in order to get even-sized pieces.)

Add the beans and 2 cups of broth to the processor and process until smooth, about 1 minute.

Heat a large pan to medium - low heat. Mist it with cooking spray or butter.

Add mushrooms and onion and cook for 5 to 7 minutes, stirring often, until soft, lightly browned and most of liquid has evaporated.

Add garlic, salt and pepper and cook for 1 minute more.

Add lemon juice, increase heat to medium-high, and cook, stirring, until liquid has evaporated, about 1 minute.

Pour the bean-broth purée into the saucepan and bring to a simmer. Then add the cauliflower “rice” and stir well. Reduce heat to medium, cover, and cook for 8 to 10 minutes, stirring occasionally, until cauliflower is tender.

Add a little more broth if the risotto looks a little dry for your liking. It depends on how you like it.

Uncover and reduce heat to low. Stir in half the cheese.

Turn off heat and stir in the chopped chives leaving some to sprinkle on top.

Divide among serving bowls and sprinkle each first with the remaining cheese and finally drizzle truffle oil over each bowl.

Serve!