Whole30 Seafood Risotto
Dive into a guilt-free seafood delight with this Whole30 Seafood Risotto, a light and nourishing spin on the classic Italian dish. This grain-free recipe swaps traditional rice for cauliflower "rice," creating a creamy, satisfying base infused with the rich flavors of seafood stock, sautéed yellow onion, and garlic. Tender shrimp and golden scallops are perfectly seasoned and pan-seared to enhance their natural sweetness, while fresh zucchini adds a delightful crunch to the dish. Brightened with a touch of lemon zest and fresh parsley, this healthy risotto is gluten-free, dairy-free, and packed with wholesome ingredients that align with your Whole30 goals. Ready in just 45 minutes, it's a delicious, nutrient-dense meal perfect for busy weeknights or casual gatherings. Serve it piping hot with optional lemon wedges for a fresh, zesty finish!
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Recipe Information
Ingredients
- 1 head cauliflower
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 2 cups seafood stock
- 1 pound large shrimp, peeled and deveined
- 0.5 pound scallops
- 1 medium zucchini
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 optional lemon wedges, for serving
Instructions
Separate the cauliflower into florets and pulse in a food processor until it resembles rice grains.
Finely chop the onion and mince the garlic.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
Increase the heat to medium-high. Add the cauliflower 'rice' to the skillet and stir to combine with the onion and garlic.
Gradually add the seafood stock, 1/2 cup at a time, stirring frequently until the liquid is absorbed before adding the next portion.
While the cauliflower rice is cooking, season the shrimp and scallops with salt and pepper.
In a separate pan, heat a bit of olive oil over medium-high heat. Cook the shrimp and scallops until the shrimp are pink and opaque and the scallops are golden on each side, about 3 minutes per side.
Dice the zucchini and add it to the risotto, stirring to combine and cook for another 2-3 minutes until tender.
Once the ‘rice’ is creamy and cooked through, fold in the cooked shrimp and scallops.
Add lemon zest and chopped fresh parsley, stirring to combine. Adjust seasoning with additional salt and pepper if needed.
Serve the risotto hot, garnished with lemon wedges if desired.
Nutrition Facts
Calories |
1225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 925 mg | 308% | |
| Sodium | 6154 mg | 268% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 31.9 g | ||
| Protein | 163.7 g | 327% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 603 mg | 46% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 4537 mg | 97% | |
*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.
