Print

40-Minute Buttery Shrimp & Cauliflower Risotto You’ll Crave

Buttery Shrimp & Cauliflower Risotto
Print Recipe

A creamy and flavorful risotto made with buttery shrimp and cauliflower for a lighter twist on the classic dish.

Ingredients

Scale
  • 1 lb shrimp, peeled and deveined
  • 1 head cauliflower, grated or finely chopped
  • 4 tbsp butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 4 cups chicken or vegetable broth
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Fresh parsley for garnish

Instructions

  1. Heat olive oil in a large pan over medium heat. Add shrimp, season with salt and pepper, and cook until pink (2-3 minutes per side). Remove and set aside.
  2. In the same pan, melt 2 tbsp butter. Add onion and garlic, sauté until soft (3-4 minutes).
  3. Add grated cauliflower, stir to coat with butter. Cook for 5 minutes until slightly tender.
  4. Pour in white wine, let it simmer until mostly evaporated.
  5. Gradually add broth, 1/2 cup at a time, stirring frequently until absorbed before adding more (15-20 minutes total).
  6. Stir in remaining butter and Parmesan until creamy.
  7. Return shrimp to the pan, warm through (1-2 minutes).
  8. Garnish with fresh parsley and serve immediately.

Notes

  • Grate cauliflower using a food processor for a rice-like texture.
  • Use dry white wine like Sauvignon Blanc for best flavor.
  • Keep broth warm in a separate pot for even cooking.

Nutrition

Find it online: https://bibodo.com/buttery-shrimp-cauliflower-risotto-recipe/