Low Carb Seafood Risotto

This delicious low carb seafood risotto is made with cauliflower rice! A wonderful meal that will make you dream of the Italian coast!

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I have a couple of other low carb risottos on this site - and I think it's a fantastic way to use riced cauliflower! You can buy it already riced, but making your own is cheaper!

This time I decided to make a seafood risotto, inspired by a frozen pack of mixed seafood containing cooked squid, clams, mussels, and shrimp.

I used a similar one (but different brand) to make my low carb seafood salad. If you can't find this exact combination it really won't matter - just use whatever you can find or stick to one type of seafood. 

How to Make a Low Carb Seafood Risotto

In a large pan or cast iron skillet, melt some butter together with some olive oil. Add some garlic paste and cook over a medium heat for a couple of minutes.  Add the riced cauliflower and some onion powder, and sauté for five minutes, stirring frequently.

Next, add some chicken or vegetable broth (I use chicken broth from Kettle & Fire!) and some canned tomato sauce. 

Bring to the boil then reduce to a simmer. Continue to cook until the liquid has reduced and the cauliflower is cooked, abut 8-10 minutes.

Add the mixed seafood (thawed if necessary) and some shredded Parmesan. Cook until the seafood has warmed through and the cheese has melted. 

Season with salt and pepper to taste, then garnish with chopped fresh parsley.

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Seafood Risotto

4.34 from 3 votes

This delicious seafood risotto is made with cauliflower rice! A wonderful low carb meal that will make you dream of the Italian coast!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Makes: 3 Servings

Net Carbs: 10

Calories: 356

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 2 tbs unsalted butter
• 1 tbs olive oil
• 2 teaspoon garlic paste or minced garlic
• 12 oz riced cauliflower
• 1 tbs onion powder
• 8 fl oz 1 cup chicken or vegetable broth
• ¼ cup canned tomato sauce
• 10 oz 300g fully cooked mixed seafood (eg squid, clams, mussels, shrimp), thawed if necessary
• ½ cup shredded Parmesan
• salt and black pepper to taste
• chopped fresh parsley to garnish

Equipment

• Anolon Vesta Cast Iron 10-Inch Skillet, Cobalt Blue
• JOBKIM Gravity Electric Grinder Set of 2

Step-by-Step Instructions

 

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1. In a large pan or cast iron skillet, melt the butter together with the oil. Add the garlic paste and cook over a medium heat for a couple of minutes. 
2. Add the riced cauliflower and onion powder, and sauté for five minutes, stirring frequently.
3. Next, add the broth and tomato sauce. Bring to the boil then reduce to a simmer. Continue to cook until the liquid has reduced and the cauliflower is cooked, abut 8-10 minutes.
4. Add the mixed seafood and Parmesan. Cook until the seafood has warmed through and the cheese has melted. 
5. Season with salt and pepper to taste, then garnish with parsley.

Nutrition

Calories: 356kcalCarbohydrates: 13gProtein: 29gFat: 21gSaturated Fat: 9gCholesterol: 108mgSodium: 1361mgFiber: 3gSugar: 3gNet Carbs: 10g

Notes

7g net carbs per serving. Nutritional data is best estimate as the combination of seafood can vary.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.