This low carb pumpkin risotto with shrimp and cauliflower is a breeze to make in less than 20 minutes! As a low carb dinner or lunch it is rich, creamy and full of flavor. One serving is only 4.8g net carbs!
In a large saute pan, melt the butter and the add the garlic. Saute for a minute or two until fragrant.
Add in the broth, pumpkin and cream. Whisk until well combined
Pour in the cauliflower rice and Parmesan cheese and cook for about 5 minutes. Add in the shrimp and cook until pink.
* Use pure pumpkin in a can. Not pumpkin pie mix.