Creamy Shrimp Cauliflower Risotto

This creamy cauliflower rice risotto with shrimp is flavored with Parmesan cheese, garlic and fresh parsley.

• Ready In: 35 mins
• Serves: 4

Ingredients

•  unsalted butter
• 1  lb medium shrimp, peeled and deveined
• 24  ounces  frozen cauliflower rice, thawed
• 2  shallots, diced
• 2  garlic cloves, chopped
• 2  cups chicken broth
• 4  ounces cream cheese
• 1⁄2 cup  grated parmesan cheese
•  salt
•  pepper
•  freshly grated nutmeg
• 2  tablespoons  chopped parsley, plus more for garnish
•  lemon wedge, for serving

Directions

1. Heat a small heavy-bottomed pot over medium heat. Add 2 tablespoon butter and let melt. Add shrimp and season with salt and pepper. Stir occasionally with a wooden spoon and cook until just cooked through, about 5-7 minutes. Transfer cooked shrimp to a plate, cover with aluminum foil and set aside.
2. Add 3 tablespoons of butter of the pot and let melt. Add shallot and garlic and season with salt and pepper. Let cook until translucent, about 5-7 minutes. Add the cauliflower rice and cook 2-3 minutes.
3. Add 1 cup of the chicken broth and simmer on medium high until the moisture has been absorbed by the cauliflower. Add 1/2 cup of broth and let absorb. Repeat without remaining 1/2 cup broth.
4. Lower heat to medium and add the cream cheese, parmesan and a pinch of freshly grated nutmeg. Stir to combine and cook for 1 minute.
5. Add the cooked shrimp and parsley. Season with salt and pepper. Cook for 2 minutes until heated through.
6. Garnish with more parsley and serve with lemon wedges.