Cauliflower: 150g (1.5 cups, riced), Shrimp (peeled and deveined): 85g (3 oz), Arborio rice: 30g (2 tbsp), Onion: 25g (1/4 cup, diced), Garlic: 3g (1 clove, minced), White wine (dry): 30ml (2 tbsp, optional), Chicken broth (low-sodium): 120ml (1/2 cup), Parmesan cheese: 15g (1 tbsp, grated), Lemon juice: 5ml (1 tsp), Lemon zest: 2g (1/2 tsp), Fresh parsley: 5g (1 tbsp, chopped), Olive oil: 5ml (1 tsp), Salt: 1g (pinch), Black pepper: 1g (1/4 tsp)
1. Pulse 150g cauliflower florets in a food processor until it resembles rice (or use pre-riced cauliflower). 2. Heat 5ml olive oil in a pot over medium heat. 3. Add 25g diced onion and cook until translucent, about 3 minutes. 4. Add 3g minced garlic and cook for 30 seconds. 5. Add 30g Arborio rice and stir to coat with oil. Cook for 1-2 minutes. 6. If using, add 30ml white wine and cook until mostly absorbed. 7. Add 60ml (1/4 cup) chicken broth and stir frequently until mostly absorbed. 8. Add another 60ml broth and the riced cauliflower. Continue cooking, stirring frequently, until the rice is creamy and tender, about 15 minutes total. 9. Season 85g shrimp with a pinch of salt and 1g black pepper. Add to the pot and cook until pink and opaque, about 3-4 minutes. 10. Stir in 15g grated Parmesan cheese, 5ml lemon juice, and 2g lemon zest. 11. Serve garnished with 5g chopped parsley.
