Colourful and Creamy Shrimp Risotto


When the weather becomes cold and everything seems grey outside it isn’t always easy to stay motivated with your healthy.  Sometimes a warm and gooey comfort food dish makes everything just right!

We’ve got a dish for you to fight the winter blues and stay healthy! Shrimp and colourful cauliflower risotto – warm and gooey comfort food mixed with a light and bright seafood-veggie mix. Not only is it tasty but it’s also a treat for the eyes.  Yes, this dish is warm and cozy with a creamy aspect but the creamy-ness is still all healthy because it’s just a touch of parmesan cheese – which is an excellent cheese to substitute into your daily diet.


Difficulty : Medium   Prep Time : 10 minutes    Cook Time : 35 minutes



Parmesan Cheese

Olive Oil


White Wine


Onions, Carrots, Celery

Colourful Cauliflower

Vegetable Broth




  1. Chop in small dices 1/2 onion, 1/2 carrot, 1/2 celery.
  2. In a small pot boil water to cook the cauliflower in.
  3.  In a frying pan on medium heat, add olive oil and diced onions and carrots as a mirepoix – soffritto –  base for our risotto.  Once the mirepoix is cooked down add in the dry rice and let it brown – rosolare –  with the soffritto for two to three minutes – constantly stirring.
  4. Add in a glass of wine with the heat on high. Cook and stir until the wine has evaporated.
  5. Once the wine is evaporated, lower to a medium flame and add in one ladle of broth and stir.  This process will be repeated until the rice is completely cooked  about 20minutes – one ladle at a time stirring the rice until the broth is absorbed and then add in another spoonful of broth.  Make sure the rice is evenly covered with broth at all times – the trick of risotto is that the rice cooks in the broth slowly.
  6. While the rice is cooking, cook the cauliflower in boiling salted water for 5 minutes – make sure the cauliflower doesn’t cook too much and remains quite firm.
  7. In a small frying pan, cook the baby shrimp in a 1/2 spoonful of olive oil (if the shrimp are frozen then let them defrost before cooking) for about 2/3 minutes.
  8. Chop half of the cauliflower, once cooked, and add into the risotto with half of the cooked shrimp, a teaspoon of salt and pepper – save the other half to add to the top of the dish once complete.
  9. Grate the parmesan cheese in a small bowl.
  10. Taste the rice towards the end of cook time making sure it is cooked but adding in the butter and parmesan cheese. After rice is cooked, place on a low flame add in grated parmesan cheese and a teaspoon of butter.  Mix all together until the rice has absorbed the cheese and has a creamy consistence.
  11. Plate the rice in a serving bowl add the rest of the cooked shrimp on top of the rice and place a few cauliflower heads around the dish as well.