The Keto Lady Parmesan Shrimp Risotto with Roasted Asparagus

Looking to start the week right with a delicious dinner for your family?

The Keto Lady Parmesan Shrimp Risotto with Roasted Asparagus!

**Ingredients:**

- 2 bunches of asparagus (prepared ahead with olive oil, sea salt, and black pepper, roasted in a 350°F oven until done)
- 2 lbs of shrimp (washed, peeled, and ready to cook)
- 1 shallot (finely sliced)
- 1/2 cup ghee
- 1 tbsp garlic (I used freeze-dried)
- 2 bunches of cauliflower (riced)
- 1 cup mushrooms (roughly chopped baby bellas)
- 1 1/2 cups heavy cream
- 2 cups grated Parmesan cheese
- 1 tsp nutmeg
- Fresh parsley (a couple of tablespoons)
- 1 lemon

**Instructions:**

1. Heat a frying pan and melt the ghee.
2. Add the shallot and sauté for 3 minutes.
3. Add the garlic and sauté for another minute.
4. Add the cauliflower and cook until tender, about 10 minutes.
5. Add the cream, mushrooms, and shrimp. Cook until the shrimp is done and turns pink, about 7 minutes.
6. Stir in the Parmesan cheese and asparagus. Once melted together, add nutmeg, salt, and pepper to taste.
7. Garnish with fresh parsley and squeeze the lemon over the top.

Enjoy a delightful, keto-friendly meal with your family!

**Servings:** 4

**Macros per serving:**
- Calories: 450
- Fat: 35g
- Protein: 25g
- Net Carbs: 5g