This risotto was so fun to experiment with. It has all the flavors you want in an Italian seafood dish. This lightened up recipe is creamy yet refreshing. Give it a try! You won't be disappointed.
1 serving.
Ingredients:
9 oz raw, peeled shrimp, 7 oz once cooked (1 leanest)
1 cup riced cauliflower (2 greens)
1/2 cup chopped asparagus (1 green)
1 1/2 tbsp reduced fat margarine (1 1/2 healthy fat)
1/2 tsp olive oil (1/2 healthy fat)
1/2 tsp minced garlic (1/2 condiment)
1 tsp lemon juice (1/2 condiment)
3 tbsp seafood or vegetable stock (1/4 condiment)
3 tbsp reduced fat grated parmesan cheese (1 1/2 condiments)
dash of salt and pepper (1/4 condiment)
Directions:
1. Melt 1 tbsp margarine in a large nonstick pan over medium heat. Once melted, add in olive oil.
2. Add shrimp and garlic into pan, cook shrimp for about 2 minutes, flip, cook for another 2-3 minutes. Then remove shrimp from the pan.
3. Melt the additional 1/2 tbsp margarine in the pan.
4. Add asparagus to the pan and let them cook for a couple of minutes, stirring occasionally.
5. Add lemon juice, salt, pepper, and stock to the pan. Let simmer for a minute.
6. Add cauliflower to the pan and stir around so it's coated in the sauce. Let simmer for 3 minutes, or until cauliflower softens and sauce is absorbed.
7. Halve the shrimp and toss them back into the pan.
8. Turn off heat and mix in parmesan cheese.