Think of foods that aren’t keto, and bread, pasta, or maybe cake might come to mind. Another big carb culprit? Rice. But don’t let that stop you from enjoying a tasty risotto! This Keto Seafood Cauliflower Risotto brings you all the deliciousness of a creamy risotto—without the carb overload.
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What is Risotto?
Many people think of risotto as just fancy rice, but it’s actually so much more! Traditional risotto relies on starchy rice varieties like Arborio or Carnaroli to achieve its signature creamy texture, created by slowly cooking rice in broth, wine, butter, or cheese. But while it’s delicious, traditional risotto is high in carbs, which makes it a no-go on a keto diet.
How to Make Keto Risotto
To keep things keto, cauliflower makes a perfect low-carb substitute for rice, bringing all the texture and creaminess we crave without the carbs. Here, coconut cream provides that rich, velvety texture that makes risotto so satisfying, and cod and shrimp bring a fresh seafood element that pairs beautifully. Tomato, green onions, and fresh garlic add pops of flavor, while the cilantro finishes it off with a burst of freshness.
Calling All Seafood Lovers!
Seafood is naturally low in carbs, making it a fantastic choice for keto meals. Be mindful to avoid breaded varieties, as these can add sneaky carbs, but fresh seafood dishes like this are perfect for a ketogenic lifestyle!
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Ingredients
- 4 Tbsp coconut oil (60 ml), divided
- 1 cod fillet (170 g), fresh or frozen, defrosted if frozen, chopped
- ¼ lb shrimp (113 g), fresh or frozen, defrosted if frozen, peeled and chopped
- ½ head cauliflower (300 g), riced
- 1 small tomato (90 g), diced
- 2 green onions (10 g), diced
- ½ cup coconut cream (120 ml) (from the top of a refrigerated can of coconut milk) + extra if needed
- 2 cloves garlic (6 g), minced
- 2 Tbsp fresh cilantro (2 g), chopped
- Salt and pepper, to taste
Instructions
- In a large skillet, heat 2 tablespoons (30 ml) of coconut oil over medium-high heat. Add the cod and shrimp, sautéing until cooked through, about 2-3 minutes. Season with salt and pepper to taste, remove from the skillet, and set aside.
- In the same skillet, add the remaining 2 tablespoons (30 ml) of coconut oil. Add the riced cauliflower, tomato, and green onions, and sauté until softened and slightly browned, about 6-8 minutes.
- Lower the heat to medium-low and add the coconut cream, simmering for 5 minutes while stirring frequently.
- Return the cod and shrimp to the skillet. Add the garlic and cilantro, and simmer for an additional 1-2 minutes, stirring frequently. Season with salt and pepper to taste.
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FAQ
- How is this risotto keto-friendly?
This risotto swaps traditional rice for cauliflower, significantly reducing the carbs while still giving you that creamy, comforting texture. Plus, it uses keto-friendly fats from coconut oil and coconut cream to enhance the flavor and richness. - Can I use other seafood besides cod and shrimp?
Yes! Feel free to experiment with other low-carb seafood options like scallops, salmon, or even crab. Just be mindful of cooking times as different seafood options may cook at different rates. - Can I make this dish dairy-free?
It’s already dairy-free! This recipe uses coconut cream for creaminess, making it a great option for anyone avoiding dairy. - What if I don’t have coconut cream?
You can use the thick, creamy portion from the top of a refrigerated can of full-fat coconut milk. Make sure not to shake the can before scooping out the cream. - Can I prepare this dish in advance?
Yes! You can cook the seafood and vegetables separately, then combine and reheat when ready to serve. For best results, add the coconut cream just before serving to maintain its creamy texture. - How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently on the stovetop, adding a splash of coconut cream or water to restore the creamy texture. - Can I add other vegetables?
Absolutely! Low-carb options like bell peppers, spinach, or zucchini would complement this dish well. Just be sure to sauté them until tender. - What does the cauliflower add to the dish?
Cauliflower serves as a rice alternative, giving the dish a rice-like texture without the carbs. It’s mild in flavor, so it absorbs the coconut and seafood flavors beautifully. - What’s the best way to prepare fresh garlic?
If possible, use freshly minced garlic for maximum flavor. It’s easy to do—just peel and finely chop or press the garlic with a garlic press. Fresh garlic really enhances the taste of the risotto. - Can I make this spicier?
Definitely! Add a pinch of red pepper flakes, a dash of hot sauce, or even some diced chili peppers to give the dish a little kick.
Dive into this creamy Keto Seafood Cauliflower Risotto for a low-carb meal that brings rich flavors and a touch of elegance to your plate!
