Seafood Risotto Recipe for Keto Diet

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Seafood Risotto

Prep Time: 10 minutes

cook time: 7 minutes

yield: 4 servings

1 medium head cauliflower, cored and separated into florets

2 tablespoons ghee, unsalted butter, or coconut oil

2 tablespoons diced onions

1 clove garlic, finely chopped

4 ounces mascarpone or cream cheese Fine sea salt and ground black pepper

½ cup chicken bone broth, homemade or store-bought

¼ cup grated Parmesan cheese

2 cups cooked whole shrimp or cooked crab or langostino pieces

To make the “rice,” place the cauliflower florets in a food processor and pulse until the cauliflower is rice-sized; set aside.

Heat the ghee in a cast-iron skillet over medium heat. When hot, add the onions and garlic and sauté for 2 minutes, stirring often. Add the cauliflower rice and mascarpone and season with a couple of pinches each of salt and pepper. Whisk and cook the mixture until the mascarpone is soft, about 1 minute.

Add the broth slowly, while whisking. Cook for 4 minutes or until the “rice” is soft.

Add the Parmesan cheese and cooked shrimp and stir to combine; cook for a minute or two to heat through, then season to taste with salt and pepper, if needed, and serve.

Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a lightly greased skillet over medium heat until warmed through.

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