Low Carb Squid Ink Risotto
Indulge in the bold, briny flavors of the sea with this Low Carb Squid Ink Risotto, a modern twist on the classic Italian dish. This recipe swaps traditional arborio rice for cauliflower rice, creating a keto-friendly, gluten-free alternative that's just as creamy and satisfying. Enriched with velvety butter, grated Parmesan cheese, and a touch of heavy cream, the dish achieves a luscious, risotto-like texture while squid ink infuses a dramatic ebony hue and an irresistible oceanic depth. Perfectly balanced with the brightness of dry white wine and aromatic shallots and garlic, this quick-to-cook risotto is ready in just 30 minutes, making it an elegant yet effortless meal for dinner parties or weeknight indulgence. Garnish with fresh parsley for a pop of color and serve warm to impress your guests with this unique, low-carb delight!
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Recipe Information
Ingredients
- 4 cups Cauliflower rice
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 small (finely diced) Shallot
- 2 cloves (minced) Garlic
- 1 cup Dry white wine
- 1 cup Fish or seafood stock
- 1 tablespoon Squid ink
- 1 cup Parmesan cheese (grated)
- 1 tablespoon Heavy cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Parsley (chopped, optional for garnish)
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the finely diced shallot and sauté for 2-3 minutes until soft and translucent. Stir in the minced garlic and cook for another 1 minute until fragrant.
Deglaze the skillet with the dry white wine, cooking for 2 minutes to let the alcohol evaporate.
Add the cauliflower rice, stirring to coat it in the aromatics and wine reduction. Cook for 2-3 minutes.
In a small bowl, whisk the squid ink with the seafood stock until fully dissolved.
Pour the squid ink and stock mixture into the skillet with the cauliflower rice. Stir to combine and let it simmer for 5-7 minutes, allowing the cauliflower to absorb the liquid.
Reduce the heat to low, then stir in the heavy cream, grated Parmesan cheese, and the remaining tablespoon of butter. Mix well to create a creamy, risotto-like consistency.
Season with salt and black pepper to taste. Adjust the seasoning as needed.
Remove the skillet from heat and let the risotto sit for 1-2 minutes to thicken slightly. Garnish with chopped parsley if desired.
Serve warm and enjoy your low-carb squid ink risotto!
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 5619 mg | 244% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 15.7 g | ||
| Protein | 105.9 g | 212% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2781 mg | 214% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1479 mg | 31% | |
*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.
