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.
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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.
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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.
