Whole30 Pumpkin Risotto with Shrimp

This "risotto" is made with cauliflower rice instead of arborio rice in a delicious pumpkin sauce topped with buttery paprika shrimp. A delicious fall meal the entire family will love!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 143kcal

Author Mary Smith

Ingredients

1 tbsp ghee
½ onion, diced
3 cloves minced garlic
2 16 oz bags frozen cauliflower rice I get these at Costco
3 cups kale coarsely chopped
2.5 cups chicken broth can sub vegetable broth
½ cup cashews raw, unsalted
¾ cup pumpkin puree
¾ cup water
½ tsp nutmeg
½ tsp paprika
1 tsp sea salt

Shrimp

1 lb peeled and deveined shrimp thawed if previously frozen
1 tbsp ghee
½ tsp garlic powder
½ tsp paprika
½ tsp salt

Instructions

Heat the ghee in a large pot over medium heat. Add the onions and garlic and cook for 3-4 minutes. Add in the frozen cauliflower rice and broth. Stir, then cover and cook over medium heat for 7-10 minutes, stirring occasionally.
Meanwhile, add the cashews, pumpkin, water, nutmeg, paprika, and sea salt to a high powered blender. Blend on high for at least one minute or until very smooth and creamy. You can soak the cashews for 30 minutes in hot water prior to blending if you do not have a high-speed blender like a Vitamix.
Stir the pumpkin cashew cream into the cauliflower rice and broth mixture. Add the chopped kale and reduce heat to medium. Cook for 5 minutes, stirring constantly while the risotto thickens up and any extra moisture is cooked off.
Taste test and add salt if needed. Set the risotto aside to cool.
Make the shrimp:
Heat the ghee in a skillet over medium high heat. Add the shrimp and cook for 1-2 minutes per side, until pink and no longer opaque. Add in the garlic powder, paprika, and salt. Serve the shrimp over the risotto and garnish with parsley or sage. Enjoy!

Nutrition