One of the healthiest and tastiest takes on Risotto, we know you will come back to using this recipe time after time.
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.
4 servings per container
- Amount Per ServingCalories76
- % Daily Value *
- Total Fat
- Saturated Fat 0.2g 1%
- Sodium 529mg 23%
- Total Carbohydrate
- 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.