Seafood Risotto

prep time: 10 minutes (not including time to cook shrimp) cook time:
7 minutes yield: 4 servings

1 medium head cauliflower, cored and separated into
florets
2 tablespoons ghee, unsalted butter, or coconut oil
2 tablespoons diced onions
1 clove garlic, finely chopped
4 ounces mascarpone or cream cheese (½ cup)
Fine sea salt and ground black pepper
½ cup chicken bone broth, homemade (here) or store-
bought
¼ cup grated Parmesan cheese
2 cups cooked whole shrimp or cooked crab or
langostino pieces

1. To make the “rice,” place the cauliflower florets
   in a food processor and pulse until the cauliflower is
   rice-sized; set aside.


2. Heat the ghee in a cast-iron skillet over medium
   heat. When hot, add the onions and garlic and sauté for
   2 minutes, stirring often. Add the cauliflower rice and
   mascarpone and season with a couple of pinches each
   of salt and pepper. Whisk and cook the mixture until