One of the healthiest and tastiest takes on Risotto, we know you will come back to using this recipe time after time.



4 servings

Prep time

15 minutes

Cooking time

10 minutes


76 kcal


  • 1 medium head cauliflower, cored and separated into florets

  • 2 tbsp ghee, unsalted butter, or coconut oil

  • 2 tbsp diced onions

  • 1 clove garlic, finely chopped

  • 113g (4oz) mascarpone or cream cheese (½ cup)

  • Fine sea salt and ground black pepper

  • ½ cup chicken bone broth

  • ¼ cup grated Parmesan cheese

  • 2 cups cooked whole shrimp or cooked crab or langoustines pieces


  • To make the “rice,” place the cauliflower florets in a food processor and pulse until rice-sized; set aside.
  • In a cast-iron skillet over medium heat, melt the ghee. When the oil is hot, add the onions and garlic and cook for 2 minutes, stirring frequently. Season with salt and pepper to taste, then add the cauliflower rice and mascarpone. Cook, whisking constantly, until the mascarpone is soft, about 1 minute.
  • While whisking, slowly pour in the broth. 4 minutes, or until the “rice” is soft.
  • Stir in the Parmesan cheese and cooked shrimp; cook for a minute or two to heat through, then season with salt and pepper to taste, and serve.
  • Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a lightly oiled skillet over medium heat until thoroughly warmed.

Nutrition Facts

4 servings per container

  • Amount Per ServingCalories76
  • % Daily Value *
  • Total Fat 2.1g 4%
    • Saturated Fat 0.2g 1%
  • Sodium 529mg 23%
  • Total Carbohydrate 10.6g 4%
    • Sugars 4.4g
  • Protein 4.4g 9%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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