Ken's Salmon & Riced Cauliflower Risotto

Name: Ken''s Salmon & Riced Cauliflower Risotto Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 1
Ingredients: 4 oz Atlantic Salmon (fish) (.5 filet option = 198g); 1 cup green giant cauliflower rice; 1 cup Baby Spinach (raw); 2 tbsp Parmesan Cheese shredded; 3 tbsp Cream Land O Lakes Heavy Whipping Cream

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 1

Ingredients

4 oz Atlantic Salmon (fish) (.5 filet option = 198g) 1 cup green giant cauliflower rice 1 cup Baby Spinach (raw) 2 tbsp Parmesan Cheese, shredded 3 tbsp Cream, Land O Lakes Heavy Whipping Cream

Directions

saute shallots in butter, add riced cauliflower and stir for two minutes, add chicken stock. Let chicken stock reduce as it will not absorb into cauliflower like rice. Add more chicken stock and spinach. Cook spinach until soft and stock is totally reduced. Add heavy cream and salmon. After salmon is mostly cooked add the Parmesan cheese. Season to taste w/salt and pepper

Serving Size: 2 cups

Number of Servings: 1

Recipe submitted by SparkPeople user KKORANDO.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 382.8
Total Fat: 24.9 g
Cholesterol: 129.9 mg
Sodium: 288.9 mg
Total Carbs: 5.8 g
Dietary Fiber: 3.0 g
Protein: 29.3 g

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