Seafood Risotto

This Low Carb Seafood Risotto features a rich blend of fresh seafood and creamy cauliflower, offering a deliciously satisfying Italian dinner. It's a perfect choice for those looking to indulge without the carbs.

Ingredients

• Cauliflower rice - 200 grams
• Shrimp, peeled and deveined - 100 grams
• Scallops - 100 grams
• Mussels, cleaned - 100 grams
• Fish stock - 400 ml
• Olive oil - 2 tablespoons
• Shallot, finely chopped - 1 medium
• Garlic, minced - 2 cloves
• Dry white wine - 50 ml
• Parmesan cheese, grated - 30 grams
• Fresh parsley, chopped - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat olive oil in a large pan over medium heat. Add the chopped shallot and minced garlic, sauté until softened, about 3-4 minutes.
2. Add the cauliflower rice to the pan and stir for 2 minutes until slightly translucent.
3. Pour in the white wine and let it simmer until almost evaporated.
4. Gradually add the fish stock, one ladle at a time, stirring frequently until the liquid is absorbed before adding more, about 15 minutes.
5. In the last 5 minutes of cooking, add the shrimp, scallops, and mussels. Stir until the seafood is cooked through and opaque.
6. Remove from heat and stir in the grated Parmesan cheese, salt, and black pepper to taste.
7. Garnish with fresh parsley before serving.

Nutrition

• Calories: 360
• Protein: 30 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 120 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.4 L

Health Benefits

• High in protein from seafood, promoting muscle health.
• Rich in vitamins and minerals, particularly from cauliflower and seafood.

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