Seafood Risotto

Seafood Risotto

I love the TV show Hell’s Kitchen. I always wanted to be a chef:) When they make the lobster mascarpone risotto, my mouth starts to water. This Seafood Risotto is my healthier version. Enjoy!

“HEALTHIFIED” RISOTTO
1 head cauliflower (or Miracle Rice)
2 TBS coconut oil (or butter)
1/8 cup onion, diced
1/4 cup grated parmesan cheese
1 garlic clove, chopped fine
1/2 cup mascarpone cheese (or cream cheese)
1/2 cup chicken broth
1/2 cup lobster (I used langostino pieces from Trader Joe’s)
Celtic sea salt & pepper (to taste)

To make the Cauliflower “Rice,” place the cauliflower pieces into a food processor grind the fresh cauliflower until it is rice size and set aside. Sauté the onion and garlic in the oil in a frying pan. Add “rice”, salt & pepper, mascarpone, and broth. Cook until it starts to reduce approximately 8 minutes, add Parmesan cheese and lobster; stir.

Voila, you’re done. Very easy. This makes a great hearty main course dish.

Substitutions: I like to mix it up and use different vegetables, or add meat like shrimp or chicken. Just keep all the basics the same, try making it with asparagus or mushrooms. Makes 4 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Risotto = 226 calories, 8.2 fat, 40 carbs, 1 fiber, 8.9 protein
“Healthified” Risotto = 143 calories, 8.2g fat, 10.9g carbs, 4.1g fiber, 8.9g protein

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