Low Carb Squid Ink Risotto

Dive into the bold and sophisticated flavors of this Low Carb Squid Ink Risotto, a luxurious dish that combines the briny depths of squid ink with the health-conscious twist of cauliflower rice. This keto-friendly recipe is a stunning alternative to traditional risotto, offering a creamy, velvety texture with fewer carbs. Infused with seafood stock, dry white wine, and a touch of garlic, this dish is bursting with rich, umami flavors. The dramatic black hue of squid ink elevates the presentation, making it perfect for dinner parties or indulgent weeknight meals. Finished with Parmesan cheese, a splash of heavy cream, and optional parsley for garnish, this recipe transforms simple ingredients into a restaurant-quality masterpiece in just 30 minutes.

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 cups Cauliflower rice
• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 1 small (finely diced) Shallot
• 2 cloves (minced) Garlic
• 1 cup Dry white wine
• 1 cup Fish or seafood stock
• 1 tablespoon Squid ink
• 1 cup Parmesan cheese (grated)
• 1 tablespoon Heavy cream
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Parsley (chopped, optional for garnish)

Directions

Step 1

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

Step 2

Add the finely diced shallot and sauté for 2-3 minutes until soft and translucent. Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 3

Deglaze the skillet with the dry white wine, cooking for 2 minutes to let the alcohol evaporate.

Step 4

Add the cauliflower rice, stirring to coat it in the aromatics and wine reduction. Cook for 2-3 minutes.

Step 5

In a small bowl, whisk the squid ink with the seafood stock until fully dissolved.

Step 6

Pour the squid ink and stock mixture into the skillet with the cauliflower rice. Stir to combine and let it simmer for 5-7 minutes, allowing the cauliflower to absorb the liquid.

Step 7

Reduce the heat to low, then stir in the heavy cream, grated Parmesan cheese, and the remaining tablespoon of butter. Mix well to create a creamy, risotto-like consistency.

Step 8

Season with salt and black pepper to taste. Adjust the seasoning as needed.

Step 9

Remove the skillet from heat and let the risotto sit for 1-2 minutes to thicken slightly. Garnish with chopped parsley if desired.

Step 10

Serve warm and enjoy your low-carb squid ink risotto!

Nutrition Facts

Serving size	(1279.3g)

Amount per serving	% Daily Value*
Calories	1891.0

Total Fat 123.8g	0%
Saturated Fat 63.1g	0%
Polyunsaturated Fat 3.4g
Cholesterol 276.3mg	0%
Sodium 5619.3mg	0%
Total Carbohydrate 51.7g	0%
Dietary Fiber 11.6g	0%
Total Sugars 15.7g
Protein 105.9g	0%

Vitamin D 4.5IU	0%
Calcium 2781.0mg	0%
Iron 3.6mg	0%
Potassium 1478.7mg	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: 63.9%

Protein: 24.3%

Carbs: 11.9%