Cruciferous Seafood Risotto
1 T. coconut oil
2 c. finely chopped (riced) cauliflower
2 c. finely chopped (riced) broccoli
½ yellow onion, minced
1 clove garlic, minced
3 T. nutritional yeast
½ tsp. xanthan gum
pink salt and pepper, to taste
1 ½ c seafood medley (or ½ c. each scallops, shrimp, calamari)
- Melt coconut oil in medium saucepan over med-high heat.
- Add onion and garlic and cook until transleucent.
- Add broccoli, cauliflower, and seafood then reduce heat to medium, cover, and cook until seafood is cooked through.
- Remove from heat and stir in nutritional yeast, xanthan gum, salt, and pepper.