Plant-Based Shrimp and Mushroom Risotto [GF + DF]

What’s better than a creamy plant-based risotto topped with some snazzy seafood? Especially if it happens to be dairy-free!

This Plant-Based Shrimp and Mushroom Risotto might just end up being one of the best dinners you’ve ever had. Plus it goes great with a cool glass of white wine!😉

This risotto’s made with cauliflower rice, making it an extremely low-carb alternative to your typical rice risotto.

It also uses Raw Unfiltered Apple Cider Vinegar and nutritional yeast which have some awesome health benefits too!

ACV is full of amino acids and antioxidants, benefiting both the immune and digestion systems. And nutritional yeast is one of the only vegan sources of vitamin B12

To make this dish vegan, leave out the shrimp and make a delicious vegan and gluten-free mushroom risotto!

Plant-Based Shrimp and Mushroom Risotto [GF + DF]

Prep time: 5 minutes

Cook time: 25 minutes

Total time: 30 minutes

Yield: 4 servings


Large sauté pan (see mine!)


4 Tbsp Earth Balance Butter
1/2 onion, diced
2 large garlic cloves, minced
1 1/2 cups white mushrooms, chopped
15 shrimp, shelled and rinsed
1 Tbsp dried parsley
Salt & pepper to taste
1 tsp Raw Unfiltered Apple Cider Vinegar
2 Tbsp almond milk
3 cups cauliflower rice**
1 cup vegetable broth
2 Tbsp nutritional yeast

Optional toppings:
Vegan parmesan cheese


  1. Add butter to a large sauté pan and heat over low heat.
  2. Once melted, add onion. Increase heat to medium and sauté until softened.
  3. When onion is soft add garlic, mushrooms, and shrimp. Top with parsley, salt, and pepper. Sauté until the mushrooms are soft and barely browned. At this point the shrimp should be starting to reach a pink color.
  4. Stir in apple cider vinegar and almond milk.
  5. Stir in the cauliflower rice. Increase heat to medium-high and cook until liquid is absorbed by rice, stirring frequently.
  6. Stir in broth 1/4 cup at a time allowing the rice to absorb it before adding more. Reduce heat back to medium if mixture is heating too rapidly and bubbling.
  7. Stir in nutritional yeast and top with Vegan Parmesan Cheese. Serve immediately and enjoy!


**To prepare cauliflower rice: pulse florets in a food processor until they are broken into the size and texture of couscous. I make this ahead of time and freeze in a ziploc bag!


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