When you think of foods that aren’t Keto-friendly, bread, pasta, and cake likely come to mind. Another major carb bomb is rice. However, that shouldn’t stop you from enjoying a nice risotto. With this Keto seafood cauliflower risotto, you can savor the delights of eating risotto without the dietary penalty.
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What is Risotto?
Many people lump risotto into the rice category or think of it as fancy rice. While it is made with rice, risotto is a bit more complex due to its smooth and creamy texture. This signature texture comes from using the right type of rice, typically Arborio or Carnaroli, which are extra starchy and great at absorbing liquid.
Traditional risotto includes broth, aromatics, and often wine, butter, and/or cheese. However, the carb content makes it a no-go for Keto.
How To Make Keto Risotto
Traditional risotto is packed with carbs, but by using cauliflower instead of rice, you can create a low-carb version. Cauliflower, while not starchy, can mimic the texture of risotto when paired with the right ingredients. Coconut cream adds the rich creaminess you’d expect from a good risotto. Adding seafood like cod and shrimp, along with tomato and green onion for color and flavor, makes this dish both delightful and satisfying.
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Ingredients
4 tablespoons of coconut oil (60 ml), divided
1 filet of cod, fresh or frozen (170 g), defrosted if frozen, chopped
0.25 lb of shrimp, fresh or frozen (113 g), defrosted if frozen, peeled and chopped
0.5 head of cauliflower (300 g), processed into rice-like pieces
1 small tomato (90 g), diced
2 green onions (10 g), diced
0.5 cup of coconut cream (120 ml) (from the top of 1 refrigerated can of coconut milk) + more if needed
2 cloves of garlic (6 g), minced or finely diced
2 tablespoons of fresh cilantro (2 g), chopped
Salt and pepper, to taste
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Instructions
Prep the Seafood: In a large skillet or pan, melt 2 tablespoons (30 ml) of coconut oil over medium-high heat. Add the cod and shrimp, and sauté until cooked through, about 2 to 3 minutes. Season with salt and pepper, then remove from the skillet and set aside.
Cook the Vegetables: In the same skillet, melt the remaining 2 tablespoons (30 ml) of coconut oil over medium-high heat. Add the cauliflower, tomato, and green onions, and sauté until the vegetables are soft and slightly browned, about 6 to 8 minutes.
Add Coconut Cream: Lower the heat to medium-low and add the coconut cream. Simmer for 5 minutes, stirring frequently.
Combine and Finish: Return the cod and shrimp to the skillet. Add the garlic and cilantro, and simmer for an additional 1 to 2 minutes, stirring frequently. Season with salt and pepper to taste.
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Frequently Asked Questions
What can I use instead of wine? Replace the wine with a little more broth.
Can I make this dairy-free? Yes! Use olive oil or more coconut oil instead of butter, and replace heavy cream with coconut cream. Use nutritional yeast or dairy-free cheese in place of Parmesan.
What if I don’t like mushrooms? Try my Cheesy Keto Risotto recipe, which doesn’t include mushrooms.
Can I make this ahead of time and reheat it? Absolutely! Store it in a covered container in the fridge for up to 5 days and reheat as needed.
Serving Suggestions
Serve this delicious Keto risotto with your favorite side dishes. It’s perfect for a satisfying lunch or dinner, bringing all the flavors of traditional risotto without the carbs. Enjoy!
