Cauliflower Shrimp Risotto (Grain & Dairy Free)

I was introduced to Risotto about 12 years ago in Italy.  

I had earned a trip to Italy with the company I was working for.  The owner and his wife attended with my husband and I and what a great place to visit when your pregnant.  I was 4 months pregnant with my almost 12 year old now.  We ate (for 3 hours at a time, in true Italian style) then we strolled along the fabulous streets of Italy.   It was very relaxing and full-filling, if you know what I mean.

This is where I was introduced to Risotto.  We dined at some of the best restaurants in Rome. I knew at the time that dairy didn’t sit very well with me but when in Rome, you do what the Romans do.  I was in love after my first bite.  It was so creamy and yummy and just so good.

Since then I have only had it again in Mexico at an Italian restaurant.  It was very good there as well, but not as great as in Italy.  

Needless to say I haven’t eaten it for quite some time due to the gluten and dairy aspect of the Risotto.  

I was happy to find and to modify a recipe that is a very close 2nd to the Italian Risotto I experienced those 12 years ago.

Please try it out for yourself and tell me how you like it.

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Cauliflower Shrimp Risotto
Serves 4
A creamy tasty and satisfying Risotto.
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  1. 1 head of cauliflower, riced (purchased riced or put in food processor)
  2. 1 bunch of asparagus, cut into 1/2 inch pieces
  3. 1.5 cups organic chicken broth, homemade or store bought
  4. 1 tbsp coconut oil
  5. 2 tbsp grass fed butter (optional, it creates a nice creamy taste, if dairy free, butter is the fat of dairy)
  6. 2 lbs shrimp, de-vain and tails removed
  7. 1 cup portobello mushrooms
  8. 1 cup leeks, diced, (white and light green parts only)
  9. 1/4 cup lemon
  10. 1/2 tsp sea salt
  11. 1/4 tsp black pepper
  12. Fresh flat leaf parsley, chopped
  1. Using a food processor, chop the cauliflower until it's like rice or purchase it already riced
  2. In medium saucepan, bring broth to a boil and add the asparagus for 1-2 minutes.
  3. Remove the asparagus with a slotted spoon and set aside
  4. In a separate skillet, add the coconut oil and butter on med. heat and add the shrimp with salt and pepper.
  5. Cook the shrimp until pink and then set aside
  6. In the same skillet add the leeks and saute until tender about 2-3 minutes
  7. Add in the lemon juice to the leek for about 2 minutes
  8. Add the cauliflower and add in the remaining broth a little at a time, until absorbed
  9. When the broth is absorbed to the leeks and cauliflower, add back in the asparagus and shrimp to combine.
  10. For a creamy taste add in a little more butter.
  11. Serve with garnished parsley on top.
  12. Enjoy.
  1. Remove the butter for a complete dairy free option.
Adapted from Paleo Beginners Guide
Adapted from Paleo Beginners Guide
Inspiring Health

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