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Keto Seafood Cauliflower Risotto

Louise Hendon | April 26

Quick, think of something that’s not Keto. What probably popped into your head was bread, pasta, and maybe cake.

Another major carb bomb is rice, but that shouldn’t stop you from enjoying a nice risotto. Make this Keto seafood cauliflower risotto to enjoy the delights of eating rice without the dietary penalty.

What is Risotto?

If you’re like most folks, you just lump risotto into the rice category, or maybe think of it as fancy rice.

It’s made with rice, but risotto is a little more complex than that. Risotto wins its fans with its smooth and creamy texture.

Risotto can only achieve its signature texture if the right type of rice is selected. Arborio or carnaroli rice is ideal, as they are both extra starchy.

Risotto loves a good starchy rice because it is even better at soaking up the liquid around it. Typically there will be broth and aromatics, but wine, butter, and/or cheese may be included as well.

How To Make Keto Risotto

There are an impressive amount of carbs in risotto, and not in a good way. There’s no way to use rice in this dish and keep it Keto.

Instead, cauliflower offers a lovely alternative to create the magic of risotto with less carbs. Since cauliflower is definitely not a starchy rice, the other ingredients have to work overtime to get the taste we’re seeking.

Coconut cream will do the heavy lifting in the texture department, giving us the rich creaminess you’d expect from a good risotto.

Cod and shrimp work well for the seafood element of the recipe. You can buy these frozen if you’d like.

Tomato and green onion add color and flavor to this delightful dish, and just the right amount of garlic makes it sing.

Try and use fresh garlic if you can. It will make this dish taste that much better, and it’s not hard to mince it yourself.

Calling All Seafood Lovers

Set sail for seafood! Food from the stream or the sea tends to be naturally low-carb and perfect for your ketogenic diet.

There are, of course, some pitfalls you need to stay away from, such as breaded or battered preparations that might have more carbs than you’d think.

Or you can prepare your own, knowing that your meal has been carefully crafted to avoid an abundance of carbs. Check out these 33 amazing Keto seafood options.

You’ll be swimming in good lunches and dinners in no time at all!

Keto Seafood Cauliflower Risotto #keto https://ketosummit.com/keto-seafood-cauliflower-risotto

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Keto Seafood Cauliflower Risotto #keto https://ketosummit.com/keto-seafood-cauliflower-risotto

Keto Seafood Cauliflower Risotto


  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Dinner, Entree
  • Cuisine: Italian

Description

This Keto-fied risotto is sure to impress and please any guest.


Ingredients

  • 4 Tablespoons of coconut oil (60 ml), divided, to cook with
  • 1 filet of cod, fresh or frozen (170 g), defrosted if frozen, chopped
  • 0.25 lb of shrimp, fresh or frozen (113 g), defrosted if frozen, peeled and chopped
  • 0.5 head of cauliflower (300 g), processed into rice-like pieces
  • 1 small tomato (90 g), diced
  • 2 green onions (10 g), diced
  • 0.5 cup of coconut cream (120 ml) (from the top of 1 refrigerated can of coconut milk) + more if needed
  • 2 cloves of garlic (6 g), minced or finely diced
  • 2 Tablespoons of fresh cilantro (2 g), chopped
  • Salt and pepper, to taste

Instructions

  1. In a large skillet or pan, melt 2 Tablespoons (30 ml) of coconut oil over medium-high heat. Add the cod and shrimp to the skillet and saute until cooked through about 2 to 3 minutes.  Season with salt and pepper, to taste. Remove from the skillet and set aside.
  2. In the same skillet, melt the remaining 2 Tablespoons (30 ml) of coconut oil over medium-high heat. Add the cauliflower, tomato, and green onions to the skillet and saute until the vegetables are soft and slightly browned, about 6 to 8 minutes.
  3. Lower the heat to medium-low and add the coconut cream. Simmer for 5 minutes, stirring frequently.
  4. Return the cod and shrimp to the skillet and add the garlic and cilantro. Simmer for an additional 1 to 2 minutes, stirring frequently. Season with salt and pepper, to taste.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs:  8 g

Nutrition

  • Calories: 535
  • Sugar: 6 g
  • Fat: 42 g
  • Carbohydrates: 13 g
  • Fiber: 5 g
  • Protein: 30 g
Louise Hendon

Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.