Seafood Risotto

Prep time: 10 minutes (not including time to cook shrimp)

Cook time: 7 minutes

Yield: 4 servings

INGREDIENTS:

• 1 medium head cauliflower, cored and separated into florets
• 2 tablespoons ghee, unsalted butter, or coconut oil
• 2 tablespoons diced onions
• 1 clove garlic, finely chopped
• 4 ounces mascarpone or cream cheese (½ cup)
• Fine sea salt and ground black pepper
• ½ cup chicken bone broth, homemade (here) or storebought
• ¼ cup grated Parmesan cheese
• 2 cups cooked whole shrimp or cooked crab or langostino pieces

INSTRUCTIONS:

1. To make the “rice,” place the cauliflower florets in a food processor and pulse until the cauliflower is rice-sized; set aside.
2. Heat the ghee in a cast-iron skillet over medium heat. When hot, add the onions and garlic and sauté for 2 minutes, stirring often. Add the cauliflower rice and mascarpone and season with a couple of pinches each of salt and pepper. Whisk and cook the mixture until the mascarpone is soft, about 1 minute.
3. Add the broth slowly, while whisking. Cook for 4 minutes or until the “rice” is soft.
4. Add the Parmesan cheese and cooked shrimp and stir to combine; cook for a minute or two to heat through, then season to taste with salt and pepper, if needed, and serve.
5. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a lightly greased skillet over medium heat until warmed through.