This delicious low carb seafood risotto is made with cauliflower rice! A wonderful meal that will make you dream of the Italian coast!
This post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
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.
Low Carb Seafood Risotto
This delicious seafood risotto is made with cauliflower rice! A wonderful low carb meal that will make you dream of the Italian coast!
Ingredients
- 2 tbs unsalted butter
- 1 tbs olive oil
- 2 tsp 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
Instructions
- 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.
- Add the riced cauliflower and onion powder, and sauté for five minutes, stirring frequently.
- 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.
- Add the mixed seafood and Parmesan. Cook until the seafood has warmed through and the cheese has melted.
- Season with salt and pepper to taste, then garnish with parsley.
Notes
7g net carbs per serving. Nutritional data is best estimate as the combination of seafood can vary.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield 3 Serving Size Third of the risottoAmount Per Serving Calories 356Total Fat 21gSaturated Fat 9gCholesterol 108mgSodium 1361mgCarbohydrates 13gNet Carbohydrates 7gFiber 3gSugar 3gProtein 29g