Keto Seafood Risotto
Dive into the flavors of the sea with this Keto Seafood Risotto, a low-carb twist on a classic favorite. Packed with tender shrimp, buttery scallops, and flavorful mussels, this dish uses cauliflower rice in place of traditional arborio to keep it keto-friendly without compromising on creamy, indulgent texture. A medley of garlic, onion, seafood stock, and dry white wine creates a rich base, while heavy cream and grated Parmesan elevate the risotto to velvety perfection. Seared seafood lends a delightful golden crust, and fresh parsley adds a pop of freshness. Quick to prepare and elegantly served with lemon wedges for a zesty finish, this keto recipe combines sophistication and health, making it perfect for dinner parties or a luxurious night in.
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Recipe Information
Ingredients
- 4 cups Cauliflower rice
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 medium Onion, finely chopped
- 1 cup Dry white wine
- 2 cups Seafood stock
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 12 large Peeled and deveined shrimp
- 6 large Scallops
- 12 Mussels, cleaned and debearded
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 4 Lemon wedges
Instructions
Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
Add the dry white wine to the skillet. Allow it to simmer for 2-3 minutes, or until it's reduced by half.
Add the cauliflower rice to the skillet. Stir well to coat the rice with the aromatic mixture.
Pour in the seafood stock and heavy cream. Stir to combine and allow it to simmer for 5 minutes.
Gradually stir in the grated Parmesan cheese, allowing it to melt into the risotto, creating a creamy texture.
Season the shrimp, scallops, and mussels with salt and black pepper.
In a separate pan over medium-high heat, add a small amount of olive oil and quickly sear the shrimp and scallops, cooking them until they are just cooked through (about 3 minutes per side for shrimp and 2-3 minutes per side for scallops). Remove and set aside.
In the same pan, add the mussels and a splash of seafood stock. Cover the pan and let the mussels steam until they open, about 4-5 minutes. Discard any mussels that do not open.
Add the cooked seafood to the risotto and gently stir to combine and warm through.
Finish the dish by stirring in the fresh chopped parsley. Serve immediately with lemon wedges on the side for squeezing over the risotto.
Nutrition Facts
Calories |
1006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 2427 mg | 106% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.7 g | ||
| Protein | 95.7 g | 191% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 544 mg | 42% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1964 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
