
- 1 fondue Aux 3 fromages de l’Isle by 1001 Fondues, snack size (125 g (4 oz.)
- A little olive oil
- 20 asparagus, cut into 1 cm (1/2 inch) pieces
- 1 shallot, chopped
- 750 mL (3 cups) cauliflower, cut into rice-sized pieces (you can chop it in a food processor)
- 10 large shrimps, peeled
- 1 clove garlic, chopped
- 2 Italian tomatoes, diced
- Cayenne pepper, to taste
- Chopped parsley, to taste
- Salt and pepper
- In a large skillet, heat olive oil over medium heat. Add asparagus and shallot and cook for 2 minutes. Remove from skillet and set aside. Add a little oil and butter to the skillet. Add cauliflower and cook for 4 to 5 minutes, stirring.
- Cut raw fondue into pieces. Add to the skillet and cook until boiling, until the mixture has a creamy consistency and the internal temperature is at least 75 °C (167 °F). Set aside over low heat.
- Meanwhile, in another skillet, heat a little olive oil over medium-high heat and sauté shrimps 1 to 2 minutes on each side. Add garlic and diced tomatoes and continue cooking for 1 to 2 minutes. If desired, add cayenne pepper.
- Divide cauliflower risotto among 2 plates and top with sautéed shrimp.
- Sprinkle with chopped parsley, season with pepper and serve immediately.
Cauliflower Risotto with Fondue and Shrimp is our way of reinventing a classic Italian dish that’s undeniably delicious across cultures. Buon appetito!

Aux 3 Fromages de l’Isle has fruity notes with aromas of forest underbrush and hazelnuts.
Creamy and perfectly balanced, it blends three local cheeses: Canotier de l’Île, Tomme de Grosse-Île and aged Île-aux-Grues Cheddar. All three are carefully crafted using only cow’s milk from Île-aux-Grues dairy farms.
