Whole30 Seafood Risotto

Delight in the fresh, bold flavors of this Whole30 Seafood Risotto—an innovative, grain-free twist on the classic Italian dish! Made with cauliflower "rice" instead of traditional arborio, this recipe is a perfect low-carb and paleo-friendly option that doesn't skimp on creamy texture or savory depth. Succulent shrimp and golden-seared scallops star alongside delicate notes of garlic, lemon zest, and fresh parsley, all brought together with a rich seafood stock. Quick to prepare in under 45 minutes, this healthy seafood risotto is a wholesome yet indulgent one-skillet meal that's perfect for busy weeknights or impressing dinner guests. Serve with a squeeze of fresh lemon for a bright finishing touch!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 head cauliflower
• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 2 cups seafood stock
• 1 pound large shrimp, peeled and deveined
• 0.5 pound scallops
• 1 medium zucchini
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley leaves
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 optional lemon wedges, for serving

Directions

Step 1

Separate the cauliflower into florets and pulse in a food processor until it resembles rice grains.

Step 2

Finely chop the onion and mince the garlic.

Step 3

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

Step 4

Increase the heat to medium-high. Add the cauliflower 'rice' to the skillet and stir to combine with the onion and garlic.

Step 5

Gradually add the seafood stock, 1/2 cup at a time, stirring frequently until the liquid is absorbed before adding the next portion.

Step 6

While the cauliflower rice is cooking, season the shrimp and scallops with salt and pepper.

Step 7

In a separate pan, heat a bit of olive oil over medium-high heat. Cook the shrimp and scallops until the shrimp are pink and opaque and the scallops are golden on each side, about 3 minutes per side.

Step 8

Dice the zucchini and add it to the risotto, stirring to combine and cook for another 2-3 minutes until tender.

Step 9

Once the ‘rice’ is creamy and cooked through, fold in the cooked shrimp and scallops.

Step 10

Add lemon zest and chopped fresh parsley, stirring to combine. Adjust seasoning with additional salt and pepper if needed.

Step 11

Serve the risotto hot, garnished with lemon wedges if desired.

Nutrition Facts

Serving size	(2146.6g)

Amount per serving	% Daily Value*
Calories	1225.1

Total Fat 34.4g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 3.4g
Cholesterol 925.3mg	0%
Sodium 6153.8mg	0%
Total Carbohydrate 75.0g	0%
Dietary Fiber 18.3g	0%
Total Sugars 31.9g
Protein 163.7g	0%

Vitamin D 0IU	0%
Calcium 602.6mg	0%
Iron 7.7mg	0%
Potassium 4537.3mg	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: 24.5%

Protein: 51.8%

Carbs: 23.7%