Cauliflower “risotto” with shrimp, butternut squash, and fried sage

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Customer Favorite

Cauliflower “risotto” with shrimp, butternut squash, and fried sage

Soy-Free, Dairy-Free, Paleo, Gluten-Free, Carb-Conscious

2 Servings, 510 Calories/Serving

40–55 Minutes

Paleo risotto? It’s true, creamy risotto without grains or dairy. And swapping cauliflower for rice boosts the nutrients: 100 percent of your daily vitamin C, perfect for the winter cold.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • 2 tablespoons pumpkin puree
  • ½ pound organic chopped peeled butternut squash
  • 4 or 5 sprigs organic fresh sage
  • Shellfish options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • Sunbasket risotto spice blend (granulated garlic - porcini powder - sweet paprika)
  • 10 ounces organic cauliflower “rice”
  • 1 cup vegetable broth
  • 3 tablespoons walnuts
Chef's Tip
For an even creamier risotto, at the end of Step 4, transfer about one-third of the cooked cauliflower “risotto” to a blender or food processor and puree until smooth, then return to the pot. Alternatively, using an immersion blender, puree some of the mixture in the pot.

Nutrition per serving

Calories: 510, Protein: 27g (54% DV), Fiber: 9g (36% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 9g, Saturated Fat: 4g (20% DV), Cholesterol: 180mg (60% DV), Sodium: 1120mg (47% DV), Carbohydrates: 35g (12% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (walnut)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the onion and pumpkin; roast the butternut squash

Heat the oven to 425°F.
  • Peel and finely chop enough onion to measure 1 cup [1½ cups].
  • In a small bowl, stir together the pumpkin puree and ¼ cup [½ cup] water.
  • Cut any large butternut squash chunks into ¼-inch pieces.
On a sheet pan, drizzle the squash with 2 to 3 teaspoons oil; season generously with salt and pepper and toss to coat. Spread in an even layer and roast, stirring once halfway through, until tender and lightly browned, 12 to 15 minutes.
While the butternut squash roasts, prepare the sage.

2

Prep and fry the sage

  • Strip the sage leaves from the stems; finely chop half the leaves for the risotto. Keep the remaining leaves whole.
In a large sauce pot over medium-high heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the whole sage leaves and cook, turning once, until bright green and crisp, about 30 seconds per side. Transfer to a paper-towel-lined plate and season lightly with salt. Do not clean the pot.

3

Prep and cook the shellfish

For the shrimp or jumbo shrimp:
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season generously with salt and pepper and the risotto spice blend.
In the same pot used for the sage, warm the sage oil over medium-high heat until hot but not smoking. Working in batches if needed, add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Add more oil between batches if needed. Do not clean the pot.

For the scallops:
  • Pat the scallops dry with a paper towel; season generously with salt and pepper and the risotto spice blend.
In the same pot used for the sage, warm the sage oil over medium-high heat until hot but not smoking. Working in batches if needed, add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Add more oil between batches if needed. Do not clean the pot.

4

Cook the risotto

In the same pot used for the shellfish, if dry, add 2 to 3 teaspoons oil. Warm over medium heat until hot but not smoking. Add the onion and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 2 to 4 minutes. Stir in ¼ cup [½ cup] white wine (from your pantry), if using, and cook until the “rice” is just tender and the liquid has mostly evaporated, 1 to 3 minutes. Add the pumpkin mixture and vegetable broth and bring to a boil. Reduce to a vigorous simmer and cook, stirring occasionally, until the cauliflower “rice” is tender and the broth has thickened, 6 to 8 minutes.
While the risotto cooks, chop the walnuts.

5

Prep the walnuts; finish the risotto

  • Coarsely chop the walnuts for garnish.
Stir the butternut squash and shellfish into the risotto and cook until warmed through, 1 to 2 minutes. Remove from the heat, stir in the finely chopped sage, and season to taste with salt and pepper.

Serve

Transfer the risotto to individual bowls. Garnish with the walnuts and fried sage leaves and serve.
Kids Can!
  • Measure the onion.
  • Stir the pumpkin puree and water.
  • Toss the butternut squash with oil and seasonings.
  • Strip the sage leaves.
  • Garnish with the walnuts and fried sage.