Risotto deservedly has a reputation as a high-carb food—but it doesn’t have to be. Replacing the rice with cauliflower rice here is the secret, and if you, like me, always have some cauliflower rice on hand, this can be a super simple and straightforward dinner on one of those rushed nights.
In a large pan greased with ghee, heat over medium-high heat before adding your chorizo, onion, and garlic. Cook until your chorizo is crisp and fragrant, 3-5 minutes, before adding the cauliflower rice and reducing to medium, cooking 5-7 minutes. Add water as necessary.
Add the spinach and cook for 1 minute before adding your seafood of choice and lemon juice, cooking just long enough to heat through. Season with salt and pepper to taste before removing from heat.
Serve by topping with parsley, drizzling with olive oil, and topping with Parmesan.
This recipe is what I consider a base. Modify it as you sea fit. Use a flavored cauliflower rice if so desired. Change up the herbs you use. Change up the types of seafood you use. I think you'll find that it never gets boring, and the variations possible are endless.
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