Mostly because it seems too high maintenance and since I’m usually multi-tasking while I’m cooking, I don’t normally go towards recipes that need a lot of babysitting.
(But if you need a risotto recipe, Sarah is totally your girl)
Now THIS recipe? This Mock Shrimp Risotto. This is NOT your mama’s risotto. There is no babysitting. There is no high maintenance.
And the best part? There is no guilt.
Yep, I said it and it bears repeating.
Start to finish, under 15 minutes. It’s “mock” because the recipe uses cauliflower instead of rice. And the creaminess comes from a Garlic & Herb Laughing Cow Cheese.
Pretty darn brilliant, if you ask me.
And Madeline tried it and said it didn’t taste as ew as she thought it would be.
So if that’s not a ringing endorsement, I don’t know what it is.
And by taste it, I mean the risotto part, not the shrimp. Neither one of them will eat any kind of seafood. Yet.
Super healthy and full on flavor from the garlic and the Parmesan cheese. Quick to table. One pot dish. Guilt-free. Whether you’re clean eating, doing lean and green, or love risotto but not its stir-stir-stir-don’t-stop-stirring demands, this is the one to make.
Tomorrow? June in Instagram.
Wednesday? Boom restaurant review.
Thursday? Book review.
*always subject to change
Quick and Easy Mock Shrimp “Risotto”
Recipe courtesy of Sandy’s Kitchen Adventures
7 oz cooked shrimp, peeled, tails removed,