Creamy Garlic Shrimp Cauliflower Rice Risotto

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  1 Cauliflower(575g)
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  14 oz Shrimp
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  2 tbsp Unsalted Butter
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  4 Garlic(12g)
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  1 1/2 medium lemon (juiced)
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 cup Cream, Heavy Whipping
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  0.3 cup Wine, White, Dry
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  0.5 tsp 1/2 teaspoon salt to taste (about 1-2 teaspoons)
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  2 tbsp Parsley, Fresh
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  0.5 tsp 1/2 teaspoon cracked pepper
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  Lemon wedges to serve

Instructions

1. 1Pulse the cauliflower in batches in a food processor, 3–5 pulses per batch, until each batch reaches rice-grain consistency. Transfer to a large bowl and repeat until all cauliflower is processed.
2. 2Melt the butter in a large skillet over medium-high heat. Add the shrimp and sear for 2–3 minutes, stirring occasionally, until they begin to turn pink and opaque on the outside.
3. 3Add the fresh garlic to the shrimp and cook for 1 minute over medium-high heat, stirring constantly, until fragrant.
4. 4Pour in the olive oil and cauliflower rice, then cook for 3–4 minutes over medium-high heat, stirring frequently, until the cauliflower is glossy and coated with the pan flavors.
5. 5Reduce heat to medium-low and stir in the white wine, heavy cream, grated Parmesan, lemon juice, salt, and cracked pepper until fully combined.
6. 6Cover the skillet and simmer for 6–8 minutes over medium-low heat, stirring occasionally, until the cauliflower is tender, the shrimp are no longer translucent, and the mixture reaches a creamy consistency.
7. 7Divide the risotto evenly into 5 airtight containers while hot.
8. 8Top each portion with fresh parsley, serve with lemon wedges on the side, and add additional Parmesan and black pepper to taste.