Aromatic Basil Pesto Shrimp Risotto: A Healthy Recipe Using Cauliflower Rice
Making Basil Pesto Shrimp Risotto with Cauliflower Rice for Both Health and Taste
This is a diet-friendly risotto recipe made with cauliflower rice instead of traditional rice, making it a guilt-free, low-calorie option. It’s easily prepared using a store-bought basil pesto that offers great value and healthy ingredients. One jar is enough to make two servings, making it a practical choice. Enjoy a healthy and delicious meal with the perfect combination of fresh shrimp, fragrant basil, and savory cheese.
Ingredients (Serves 2)- 100g Store-bought Basil Pesto (1/2 jar)
- 120g Cauliflower Rice
- 110g Konjac Brown Rice (optional, for added satiety)
- 5 Shrimp
- 3 Fresh Shiitake Mushrooms
- 4 cloves Garlic
- Olive Oil, for sautéing
- 10g Unsalted Butter
- 150g Coconut Milk
- Pinch of Grana Padano Cheese Powder
Garnish- 2 slices Cheddar Cheese
- Black Pepper, to taste
- Parsley Flakes
- 2 slices Cheddar Cheese
- Black Pepper, to taste
- Parsley Flakes
Cooking Instructions
Step 1
Cut the 2 slices of cheddar cheese for garnish into your desired shapes. For an attractive presentation, try cutting them into squares or triangles.
Step 2
Heat a dry pan over medium-low heat and place the cut cheese slices onto it. Cook slowly without adding oil; the cheese will crisp up in its own released fats.
Step 3
Once one side is golden brown, flip the cheese and continue to cook until the other side is also golden and crispy. The cheese will become even crispier as it cools, making an excellent garnish.
Step 4
If using frozen shrimp, to maintain their firm and succulent texture, thaw them in lightly salted cold water and then pat them thoroughly dry with paper towels. Tip: Thawing at room temperature can cause the shrimp to lose their flavor and become mushy, so it’s best to avoid this.
Step 5
Thinly slice the garlic cloves to enhance the aroma. Cut the fresh shiitake mushrooms into quarters. These steps will maximize the mushrooms’ flavor.
Step 6
To remove excess moisture from the cauliflower rice, heat a pan without oil over high heat and stir-fry the cauliflower rice quickly. This step helps achieve a better risotto texture.
Step 7
Heat another pan over medium heat, then add both olive oil and butter to create a fragrant base. The butter adds a richness that deepens the overall flavor.
Step 8
Add the prepared shrimp and sliced garlic to the pan and sauté until golden brown. The aroma of garlic will release as the shrimp cooks, creating a mouthwatering scent.
Step 9
Add the quartered shiitake mushrooms and stir-fry them with the shrimp and garlic. Cook until the mushrooms are tender and have released their flavor into the dish.
Step 10
Add the pre-sautéed cauliflower rice to the pan and stir-fry it with the other ingredients. Ensure everything is well combined.
Step 11
For a more filling meal, add 110g of konjac brown rice and stir-fry it in. Konjac brown rice is a lower-calorie alternative to regular rice, making it suitable for those on a diet.
Step 12
Pour in 150g of coconut milk for a creamy risotto texture. Tip: If coconut milk isn’t available, you can use regular milk or heavy cream. If neither is available, a little water can be used to adjust the consistency.
Step 13
Add half a jar (about 50g) of basil pesto to imbue the risotto with an authentic Italian restaurant flavor. The fresh aroma and taste of the basil pesto will elevate the dish.
Step 14
Add a pinch of Grana Padano cheese powder to enhance the umami and nutty notes of the risotto. The cheese’s rich flavor balances the dish beautifully.
Step 15
Once all ingredients are well incorporated, simmer for 1-2 minutes until it reaches your desired consistency. Just before turning off the heat, sprinkle fresh black pepper to finish. The pepper’s slight bite cuts through any richness.
Step 16
Serve the risotto in a nice bowl. Top with the crumbled crispy cheese crisps you prepared earlier. Sprinkle with parsley flakes and, if available, garnish with fresh basil leaves for a visually appealing and delicious finish.
