Creamy Shrimp Cauliflower Risotto - cooking recipe

Ingredients

unsalted butter
1 lb medium shrimp, peeled and deveined
24 ounces frozen cauliflower rice, thawed
2 shallots, diced
2 garlic cloves, chopped
2 cups chicken broth
4 ounces cream cheese
1/2 cup grated parmesan cheese
salt
pepper
freshly grated nutmeg
2 tablespoons chopped parsley, plus more for garnish
lemon wedge, for serving

Preparation

Heat a small heavy-bottomed pot over medium heat. Add 2 tablespoon butter and let melt. Add shrimp and season with salt and pepper. Stir occasionally with a wooden spoon and cook until just cooked through, about 5-7 minutes. Transfer cooked shrimp to a plate, cover with aluminum foil and set aside.
Add 3 tablespoons of butter of the pot and let melt. Add shallot and garlic and season with salt and pepper. Let cook until translucent, about 5-7 minutes. Add the cauliflower rice and cook 2-3 minutes.
Add 1 cup of the chicken broth and simmer on medium high until the moisture has been absorbed by the cauliflower. Add 1/2 cup of broth and let absorb. Repeat without remaining 1/2 cup broth.
Lower heat to medium and add the cream cheese, parmesan and a pinch of freshly grated nutmeg. Stir to combine and cook for 1 minute.
Add the cooked shrimp and parsley. Season with salt and pepper. Cook for 2 minutes until heated through.
Garnish with more parsley and serve with lemon wedges.