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Cauliflower “Risotto” with Shrimp and Peas

Posted by Judy Matusky on

Cauliflower rice is a nutrient dense, low carb way to add volume to your meals without adding extra calories. The fiber and water content of cauliflower fills you up, allowing you to feel satisfied with smaller portions. Ellie Krieger brings us this recipe from her new book, Whole in One. It’s a one-pot dish, super easy to make with minimal clean-up and best of all, it’s hits the sweet spot where delicious meets fast and healthy. The only modifications I made to her recipe was to add 1 teaspoon of dried tarragon for extra flavor and I squeezed out the excess moisture from the cauliflower rice before cooking it. Enjoy!

Cauliflower Risotto with Shrimp and Peas

Ingredients

2 tablespoons olive oil

1/2 cup chopped shallot

3 cups cauliflower rice, squeeze out extra moisture using a clean dishcloth or paper towels

1/4 teaspoon salt, plus more to taste

1/4 teaspoon freshly ground black pepper

2 tablespoons plus 1 teaspoon all-purpose flour

1 3/4 cups 1% low-fat milk

3/4 cup freshly grated Parmesan cheese, divided

1 pound medium-size shrimp (26-30 count per pound), cleaned, tail-off

1 1/2 cups fresh or frozen peas

1 teaspoon dried tarragon (optional)

2 tablespoons fresh basil leaves, cut into ribbons

Directions

  1. Heat the oil in a large, nonstick skillet over medium heat. Add the shallot and cook until softened, 2 minutes. Stir in the cauliflower rice, salt, and pepper and cook for 2 minutes.
  2. Sprinkle the flour over the cauliflower and stir to incorporate, then add the milk and cook, stirring occasionally, until it comes to a gentle boil. Stir in 1/2 cup of the Parmesan cheese until incorporated, then add the shrimp, peas, and tarragon (if using).
  3. Return to a simmer, then continue to cook, stirring occasionally, until the shrimp are pink and no longer translucent and the sauce has thickened, about 5 minutes more. Season with additional salt to taste, then serve immediately, garnished with basil and the remaining Parmesan.

Serving Size: About 1 1/4 cups

Recipe from Ellie Krieger’s new book, Whole in One.

judymatusky.com

3 Comments Add yours

  1. miles says:
    February 12, 2020 at 9:02 pm

    What is a decent substitute for 1% milk… or will all the non dairy subs ruin the taste ….

    Sincerely
    Mr Miracle Whip

    Reply
    1. Judy Matusky says:
      February 13, 2020 at 6:26 am

      Great question. I think almond milk would be fine.

      Reply
  2. Pingback: Cauliflower “Risotto” with Shrimp and Peas - Athens Nutrition

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