Keto Squid Ink Risotto
Dive into the depths of flavor with this Keto Squid Ink Risotto, a low-carb twist on the luxurious Italian classic. Made with cauliflower rice, this recipe embraces squid ink for a striking black hue and briny complexity, perfectly complemented by rich heavy cream and Parmesan cheese. Tender rings of pan-seared squid add a delicate seafood touch, while a splash of keto-friendly white wine and seafood stock bring depth to every bite. Ready in just 40 minutes, this elegant dish is perfect for special occasions or a refined weeknight dinner. Garnish with fresh parsley and serve with optional lemon wedges for a bright, zesty contrast that balances the creamy decadence of this unique keto creation.
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Recipe Information
Ingredients
- 4 cups Cauliflower rice
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.5 medium Yellow onion
- 3 cloves Garlic cloves
- 0.25 cup Dry white wine (optional, keto-friendly)
- 2 teaspoons Squid ink
- 0.5 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 1 cup Seafood stock or chicken stock
- 8 ounces Raw squid (cleaned, cut into rings)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (for garnish)
- 4 pieces Lemon wedges (optional, for serving)
Instructions
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Finely dice the onion and mince the garlic. Add both to the skillet and sauté until soft and translucent, about 3-4 minutes.
Stir in the cauliflower rice and cook for 2-3 minutes to remove excess moisture.
Deglaze the pan with the white wine, if using, and allow it to evaporate for 1-2 minutes.
Add the squid ink to the skillet, stirring evenly to coat the cauliflower rice and achieve a uniform black color.
Pour in the seafood stock and simmer gently for 5-7 minutes, stirring occasionally, until the liquid is mostly absorbed and the mixture looks creamy.
Lower the heat and stir in the heavy cream and Parmesan cheese. Let cook for another 3-4 minutes, stirring often, to achieve a silky consistency.
Season with salt and black pepper to taste.
In a separate skillet, heat the remaining tablespoon of olive oil and butter over medium-high heat. Add the squid rings and cook for 1-2 minutes per side until just opaque and tender.
Serve the risotto in shallow bowls, topped with cooked squid rings and a sprinkle of fresh parsley.
Optional: Serve with lemon wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 730 mg | 32% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 6.3 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 801 mg | 17% | |
*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.
