Shrimp and Whole30 Pumpkin Risotto

Shrimp and Whole30 Pumpkin Risotto

Shrimp and Whole30 Pumpkin Risotto

A delightful fall dish that just takes a few minutes to prepare is this Whole30 Shrimp and Pumpkin Risotto. It is grain-free, gluten-free, paleo, and Whole30 compliant because it is made using cauliflower rice rather than arborio rice.

A few years back, I discovered a pumpkin risotto made with arborio rice and immediately fell in love with the hearty autumnal tastes. I had to build a Whole30 version, I knew it! This flavorful Whole30 Pumpkin Risotto with Shrimp is a straightforward, quick, and easy dish.  To maintain this vegan or vegetarian, you may easily skip the shrimp.

What You’ll Need to Make This Whole30 Shrimp and Pumpkin Risotto
To cook this recipe, you just need a few basic, whole-food components. 

Ghee \sOnion
chopped garlic
2- 16-ounce bags I get a 5 pound package of frozen cauliflower rice from Costco. 
3 kale cups
2.5 cups of soup (veggie or chicken)
I purchase raw, unsalted cashews from Trader Joe’s pumpkin puree (only ingredient should be pumpkin)
nutmeg \spaprika
Shrimp, peeled and deveined, fresh or frozen (I frequently buy this frozen at Costco), garnished with chopped sage or parsley.

To make them vegan and vegetarian, simply skip the shrimp.

This recipe yields a fair amount, so I prepared enough to serve 6 people so that we would have leftover risotto. To serve three people, cut the portions in half.

This “risotto” has a fantastic texture without the grains thanks to the frozen cauliflower rice. Since fresh cauliflower rice has a tendency to go mushy quickly, I prefer this.

How do you cook this Whole30 Shrimp and Pumpkin Risotto?
It takes less than 30 minutes to prepare this supper, which is incredibly straightforward.

I advise making this in a big pot rather than a skillet because it was on the verge of spilling over!

The onions and garlic are cooked for 3–4 minutes in melted ghee as the first step. The frozen cauliflower rice and broth are then added. Cook for 8 to 10 minutes over medium-high heat after stirring everything together.

The cashews, pumpkin, water, nutmeg, paprika, and salt should be blended at a high speed while this is happening. For about a minute, blend until extremely smooth. If you don’t have a high-speed blender like a Vitamix, you may soak the cashews in boiling water for 30 minutes before blending.

Cauliflower rice and broth are combined with pumpkin cashew cream. Reduce heat to medium, then stir in the chopped kale. While the risotto thickens and any further liquid is cooked off, simmer for 5 minutes while stirring regularly.

Risotto should be set aside to cool.

preparing the shrimp

In a pan over medium-high heat, melt the ghee. When the shrimp are pink and no longer opaque, add them and sauté for 1-2 minutes on each side. Salt, paprika, and garlic powder should also be added. Garnish with parsley or sage and serve the shrimp over the risotto.

Shrimp and Whole30 Pumpkin Risotto

Instead of using arborio rice, this “risotto” uses cauliflower rice in a wonderful pumpkin sauce with buttery paprika shrimp on top. A wonderful fall lunch that the whole family will enjoy!
Ingredients

1 tbsp ghee,

1/2 diced onion,

3 minced garlic cloves,

2 16 oz bags of frozen cauliflower rice, which I purchase from Costco,

3 cups of coarsely chopped kale,

2.5 cups of chicken broth (you can also use vegetable broth),

1/2 cup raw, unsalted cashews,

3/4 cup pumpkin puree,

1/4 cup water,

1/2 tsp nutmeg,

1/2 tsp pap
Peeled and deveined shrimp weighing less than one pound, thawed if previously frozen

1 tbsp ghee,

1/2 tsp garlic powder,

1/2 tsp paprika, and 1/2 tsp salt

In a big saucepan over medium heat, melt the ghee. Cook the onions and garlic for 3–4 minutes after adding them. Add the stock and the frozen cauliflower rice. Stir, then cover and simmer for 7 to 10 minutes over medium heat while stirring regularly.
In the meanwhile, fill a powerful blender with the cashews, pumpkin, water, nutmeg, paprika, and sea salt. Until extremely smooth and creamy, blend on high for at least one minute.

If you don’t have a high-speed blender like a Vitamix, you may soak the cashews in boiling water for 30 minutes before blending.

Mix the cauliflower rice and broth with the pumpkin cashew cream. Reduce heat to medium, then stir in the chopped kale. While the risotto thickens and any further liquid is cooked off, simmer for 5 minutes while stirring regularly.
If salt is needed, taste the food. Risotto should be set aside to cool.
preparing the shrimp

In a pan over medium-high heat, melt the ghee. When the shrimp are pink and no longer opaque, add them and sauté for 1-2 minutes on each side. Salt, paprika, and garlic powder should also be added. Garnish with parsley or sage and serve the shrimp over the risotto. Enjoy!