4 1/2 cups "riced" cauliflower
2 TBS coconut oil or butter
2 TBS white wine (optional...I didn't use)
1/2 cup chicken broth
1/4 cup butter
2 cloves garlic, minced
1 tsp chili powder
12 ounces medium shrimp, peeled and deveined, tails left on
1/3 cup pine nuts
1/4 cup sliced black olives
1 large red chile pepper, minced
ground black pepper to taste
Place cauliflower pieces in a food processor and pulse until small pieces of "rice." Heat oil in a large saucepan over medium heat. Stir in the onion and cook until softened and translucent, about 3 minutes. Stir in "rice" until well coated in oil; continue cooking until both the onion and rice begin to turn golden-brown, about 4 minutes.
Pour in 1/3 of the chicken broth; stir constantly as the cauliflower simmers and slowly absorbs the broth, about 3 minutes. Add half of the remaining broth, and continue stirring until absorbed, about 2 minutes.
Stir in chile, garlic, butter, shrimp, pine nuts, black olives, and red chile pepper until the butter has melted. Stir in the remaining chicken broth, and again stir constantly until absorbed, about 3 minutes. Season to taste with black pepper. Makes 4 servings.
NUTRITIONAL COMPARISON (per serving):
Traditional Risotto = 765 calories, 99.2 carbs, 3.1 fiber, 27 protein, 25g fat
"Healthified" Risotto = 355 calories, 5.9 carbs, 2.9g fiber, 27 protein, 25g fat
