Print Recipe
4.67 from 3 votes

Lemon, Shrimp & Spinach Risotto

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dairy Free, Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal, Whole30
Servings: 4


  • 1 large celery root/celeriac (6 cups celery root rice)
  • 1 tbsp olive oil or ghee
  • 1 clove garlic
  • 200 grams prawns
  • 2 medium onion very finely diced
  • 3 cloves garlic crushed
  • 1/2 tsp salt
  • 1 1/2 cups chicken stock
  • 1 1/2 cups almond milk
  • 4 cups spinach
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 3/4 cup chopped feta (omit if Paleo, Whole30 or Dairy Free)


  • Peel the celery root and cut it into chunks. Place the cut up pieces into a food processor and pulse. The key is not to over blend, you want it to break down into small pieces about the size of rice.
  • In a pot on medium heat add 1 tbsp olive oil or ghee and 1 clove crushed garlic. Add in the prawns and cook for 3 minutes until pink and just cooked. Transfer the prawns to a plate and set aside. 
  • Add the garlic and onion to the pan, sprinkle with salt and sauté until the onion has softened. 
  • Add in 6 cups of celery root rice, the almond milk and chicken stock and leave to cook for about 10 minutes until most of the liquid has evaporated and the rice is tender. You may need to turn the heat to high to make the liquid evaporate.  
  • Once most of the liquid is gone, stir in the spinach, cooked prawns, lemon juice, zest and feta if using. Leave to cook for a few minutes until the spinach has wilted. Serve.