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.
- 2 tablespoons ghee
- 3 ounces chorizo diced (or substitute with good pepperoni)
- 1 yellow onion chopped
- 2 cloves garlic minced
- 4 cups cauliflower rice
- 4 cups spinach roughly chopped
- 2 tablespoons water or more as needed (you can also substitute with stock if so desired)
- 8 ounces shrimp precooked
- 8 ounces mussels precooked (or other seafood such as clams, squid, as so desired)
- 1 tablespoon lemon juice
- salt to taste
- pepper to taste
- 2 tablespoons parsley fresh chopped
- 1/4 cup olive oil
- 1/2 cup Parmesan cheese grated
- 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.
- Large pan
- Chopping knife
- Cutting board
- Serving spoon
- Serving plates