Cauliflower “Rice” Risotto
Cauliflower risotto is an excellent alternative to heavy, carb-loaded rice risotto. What’s even better is, it doesn’t take long to cook, as opposed to traditional rice risotto—no standing at the stove stirring and stirring!
Feel free to add leeks, shallots, or a generous handful of spinach to make it your own. Or keep it simple with cauliflower and cheese.
Cauliflower risotto is also delicious with fresh micro greens on top, such as basil or arugula!
1/2 head cauliflower, riced or shredded*
Shiitake mushrooms, cleaned and sliced
2 tablespoons cooking sherry
2 tablespoons olive oil
1/4 cup vegetable stock
1 zucchini, sliced
8 jumbo sweet shrimp, peeled and deveined
1/4 cup Parmesan cheese, shredded
Salt to taste
Heat the olive oil in a large pan over a medium heat. Add the shallots and mushrooms and gently sauté for about 5 minutes until tender.
Add the cauliflower, vegetable stock and sherry, stirring to combine. Simmer on a gentle heat for 5 minutes. Add the zucchini and shrimp. Cover and let steam for 3-5 minutes. Remove the lid and let the liquid cook off.
Once the cauliflower is tender, stir in the cream and cheese (and spinach if you are including), stir well, and salt to taste. Cook for a further 2-3 minutes until the cheese has melted (and spinach wilted).
Serve and enjoy!
*Rather than ricing the cauliflower in a food processor, use a grater if you want larger chunks of cauliflower for a truer “rice risotto” appearance.
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