Keto Seafood Risotto

Indulge in the luxurious flavors of a low-carb delight with this Keto Seafood Risotto, a satisfying twist on the classic Italian dish. Perfectly seasoned shrimp, scallops, and mussels are delicately cooked and paired with a creamy cauliflower rice base infused with garlic, onion, dry white wine, and a rich seafood stock. A decadent touch of heavy cream and Parmesan cheese ensures every bite is velvety and irresistibly indulgent while keeping it keto-friendly. Topped with fresh parsley and served with zesty lemon wedges, this quick and easy 30-minute dish is ideal for healthy weeknight dinners or impressive entertaining. Experience all the decadence of traditional risotto without the carbs in this flavorful seafood masterpiece.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 cups Cauliflower rice
• 2 tablespoons Olive oil
• 3 Garlic cloves, minced
• 1 medium Onion, finely chopped
• 1 cup Dry white wine
• 2 cups Seafood stock
• 1 cup Heavy cream
• 1 cup Parmesan cheese, grated
• 12 large Peeled and deveined shrimp
• 6 large Scallops
• 12 Mussels, cleaned and debearded
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped
• 4 Lemon wedges

Directions

Step 1

Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, sautéing until the onion is translucent and fragrant, about 3-4 minutes.

Step 2

Add the dry white wine to the skillet. Allow it to simmer for 2-3 minutes, or until it's reduced by half.

Step 3

Add the cauliflower rice to the skillet. Stir well to coat the rice with the aromatic mixture.

Step 4

Pour in the seafood stock and heavy cream. Stir to combine and allow it to simmer for 5 minutes.

Step 5

Gradually stir in the grated Parmesan cheese, allowing it to melt into the risotto, creating a creamy texture.

Step 6

Season the shrimp, scallops, and mussels with salt and black pepper.

Step 7

In a separate pan over medium-high heat, add a small amount of olive oil and quickly sear the shrimp and scallops, cooking them until they are just cooked through (about 3 minutes per side for shrimp and 2-3 minutes per side for scallops). Remove and set aside.

Step 8

In the same pan, add the mussels and a splash of seafood stock. Cover the pan and let the mussels steam until they open, about 4-5 minutes. Discard any mussels that do not open.

Step 9

Add the cooked seafood to the risotto and gently stir to combine and warm through.

Step 10

Finish the dish by stirring in the fresh chopped parsley. Serve immediately with lemon wedges on the side for squeezing over the risotto.

Nutrition Facts

Serving size	(3155.3g)

Amount per serving	% Daily Value*
Calories	3979.2

Total Fat 190.2g	0%
Saturated Fat 82.3g	0%
Polyunsaturated Fat 3.1g
Cholesterol 1337.5mg	0%
Sodium 9464.5mg	0%
Total Carbohydrate 137.7g	0%
Dietary Fiber 13.4g	0%
Total Sugars 17.7g
Protein 379.6g	0%

Vitamin D 912.0IU	0%
Calcium 2090.3mg	0%
Iron 47.1mg	0%
Potassium 6540.3mg	0%

*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.

Source of Calories

Fat: 45.3%

Protein: 40.2%

Carbs: 14.6%