Heat a large skillet over medium high heat. Add the ghee, frozen cauliflower rice, salt + pepper. Stir until the rice is thawed, about 5 minutes.
Add in the grated garlic and stir for 30 seconds until fragrant.
Pour in the bone broth and cashew cream. Stir and continue cooking over medium heat for 5-10 minutes until the liquid is absorbed. Feel free to add in more bone broth if you want your risotto to be a thinner consistency.