This delicious and easy recipe for Seafood Risotto that I developed for Green Giant uses their Riced Cauliflower to give you a risotto-style dish without having to slave over the stove. It’a perfect choice for Mother’s Day but it’s so easy you can make this any night of the week.
Mom’s will love this Seafood Risotto that’s loaded with shrimp and scallops, finished with wine and just a touch of heavy cream to give is the creamy, richness that you expect with a risotto. It tastes so decadent but replacing aborio rice with cauliflower rice lightens this dish up without sacrificing one bit of flavor.
Seafood ‘Risotto’
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course:
Main Course
Keyword:
seafood
Servings: 4 servings
Ingredients
- 3 slices bacon, chopped
- ½ pound shrimp, peeled and deveined
- ½ pound scallops
- 2 large shallots, sliced
- 2 cloves garlic, chopped
- 1 large tomato, chopped
- ½ cup white wine
- 1 12-ounce package Green Giant® Riced Cauliflower, thawed
- 2 tablespoons heavy cream
- 1 tablespoon chopped fresh thyme
Instructions
-
Cook bacon in large nonstick skillet over medium heat until crisp, stirring occasionally. Remove bacon with slotted spoon.
-
Season shrimp and scallops with salt and pepper and cook in same skillet 4 minutes, turning once, until golden; remove and set aside. Add shallots and garlic and cook 2 minutes. Add tomato and cook 3 minutes or until tomatoes start to break down. Add white wine and bring to a boil over high heat.
-
Add Green Giant® Riced Cauliflower and simmer 3 minutes or until hot. Return shrimp, scallops and bacon to skillet. Stir in cream and thyme and cook 1 minute or until heated through. Garnish with thyme sprigs.
