Cauliflower Rice Risotto With Shrimp and Fava Beans
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
This is a cross between a risotto and paella. Call it a Risaella if you want. It is delicious
  • 3 cups cauliflower rice, raw, grated with cheese grater.
  • 2 cups butternut squash "rice" - raw, peeled, grated with cheese grater
  • coconut oil
  • 1 inch fresh ginger, peeled and minced
  • ¼ cup red bell pepper, diced
  • small red onion, diced
  • ½ teaspoon cinnamon
  • ¼ teaspoon red pepper flakes (increase if prefer more heat)
  • 4 teaspoons curry poweder
  • 1 teaspoon ground coriander
  • ¼ - ½ cup white wine
  • ¾ shrimp - shelled and deveined
  • ½ cup fava beans, blanched and peeled
  • fresh mint for garnish
  • salt and pepper to taste
  1. Melt coconut oil in large skillet over medium heat.
  2. Add onion, ginger, and red bell pepper. Saute until beginning to get tender - 3 minutes
  3. Add grated cauliflower and toss.
  4. Season with 3 teaspoons of curry and salt and pepper to taste, Stir to combine.
  5. Add squash, red pepper flakes, cinnamon. Cook, tossing periodically. When mixture begins to dry, add wine as needed. Cook until cauliflower rice is tender. Add cooked fava beans to heat through. Approximately 7 minutes total.
  6. Meanwhile, heat coconut oil in separate skillet.
  7. Add shrimp and sprinkle with remaining 1 teaspoon curry and coriander.
  8. Cook approximately 2 minutes on each side, turning once with tongs, until opaque.
  9. Divide cauliflower risotto between plates, top with shrimp and mint.
  10. Makes 2 large main course or 4 smaller first course servings.
Recipe by Tasting Pour by Jade Helm at