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Creamy Seaside Shrimp Risotto

Risotto cremoso con camarones


  • 8 medium shrimp
  • 2 cups cauliflower rice
  • 1 ½ cup seafood stock
  • 3 tbsp olive oil
  • 1 garlic clove, press
  • 1/3 cup dry sherry
  • ¼ cup parmesan cheese
  • ¼ cup mascarpone cheese
  • 2 tbsp chopped scallions
  • Salt and pepper
  • ½ cup arugula



In a medium saucepan, add olive oil. Add the cauliflower rice, salt, and pepper. Cook for 3 to 4 minutes until softened. Add the sherry and seafood stock. Cook until liquid is absorbed. Stir in the mascarpone, parmesan, scallions, and shrimp. Cook for a few more minutes. Serve on a bed of arugula for extra nutrition and color.

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