Keto Squid Ink Risotto

Dive into the luxurious depths of our Keto Squid Ink Risotto, a low-carb twist on the classic Italian delicacy that’s as captivating in flavor as it is in appearance. This rich, jet-black dish features tender cauliflower rice infused with the subtle brininess of squid ink, creating a creamy, keto-friendly risotto base mixed with Parmesan and a touch of heavy cream. Topped with perfectly seared squid rings and garnished with fresh parsley, each bite offers a symphony of oceanic flavors. Prepared in under 40 minutes with simple yet elegant ingredients like seafood stock, garlic, and optional zesty lemon wedges, this gourmet recipe is perfect for dinner parties or special occasions where you want to impress. Low in carbs yet bursting with bold flavors, this keto seafood recipe is a showstopper for lovers of both healthy eating and adventurous cuisine.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 cups Cauliflower rice
• 3 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 0.5 medium Yellow onion
• 3 cloves Garlic cloves
• 0.25 cup Dry white wine (optional, keto-friendly)
• 2 teaspoons Squid ink
• 0.5 cup Heavy cream
• 0.5 cup Grated Parmesan cheese
• 1 cup Seafood stock or chicken stock
• 8 ounces Raw squid (cleaned, cut into rings)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley (for garnish)
• 4 pieces Lemon wedges (optional, for serving)

Directions

Step 1

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat.

Step 2

Finely dice the onion and mince the garlic. Add both to the skillet and sauté until soft and translucent, about 3-4 minutes.

Step 3

Stir in the cauliflower rice and cook for 2-3 minutes to remove excess moisture.

Step 4

Deglaze the pan with the white wine, if using, and allow it to evaporate for 1-2 minutes.

Step 5

Add the squid ink to the skillet, stirring evenly to coat the cauliflower rice and achieve a uniform black color.

Step 6

Pour in the seafood stock and simmer gently for 5-7 minutes, stirring occasionally, until the liquid is mostly absorbed and the mixture looks creamy.

Step 7

Lower the heat and stir in the heavy cream and Parmesan cheese. Let cook for another 3-4 minutes, stirring often, to achieve a silky consistency.

Step 8

Season with salt and black pepper to taste.

Step 9

In a separate skillet, heat the remaining tablespoon of olive oil and butter over medium-high heat. Add the squid rings and cook for 1-2 minutes per side until just opaque and tender.

Step 10

Serve the risotto in shallow bowls, topped with cooked squid rings and a sprinkle of fresh parsley.

Step 11

Optional: Serve with lemon wedges on the side for a bright, zesty finish.

Nutrition Facts

Serving size	(1324.4g)

Amount per serving	% Daily Value*
Calories	1592.1

Total Fat 122.0g	0%
Saturated Fat 53.4g	0%
Polyunsaturated Fat 4.0g
Cholesterol 755.3mg	0%
Sodium 2682.6mg	0%
Total Carbohydrate 46.4g	0%
Dietary Fiber 13.2g	0%
Total Sugars 14.6g
Protein 65.9g	0%

Vitamin D 0IU	0%
Calcium 659.7mg	0%
Iron 4.7mg	0%
Potassium 1836.4mg	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: 71.0%

Protein: 17.0%

Carbs: 12.0%