Description
A delicious and healthy twist on traditional risotto, featuring cauliflower rice, saffron, and shrimp.
Ingredients
Scale
- 2 cups cauliflower rice (fresh or frozen)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup low-sodium chicken broth
- 1/4 teaspoon saffron threads
- 1 pound shrimp, peeled and deveined
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- In a small bowl, soak the saffron threads in 2 tablespoons of warm water for about 10 minutes to release their flavor and color.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Pour in the white wine and let it simmer for about 2-3 minutes until reduced by half.
- Stir in the cauliflower rice and cook for 2-3 minutes, allowing it to absorb the flavors.
- Add the chicken broth and saffron mixture to the skillet. Bring to a simmer, then reduce the heat to low. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender and the mixture is creamy.
- Add the shrimp to the skillet and cook for an additional 3-4 minutes until the shrimp are pink and cooked through.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste. Remove from heat.
- Serve hot, garnished with fresh parsley and lemon wedges on the side.
Notes
- For a vegetarian version, substitute shrimp with sautéed mushrooms or chickpeas.
- Add a splash of lemon juice for extra brightness before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg