Easy Seafood Keto Friendly Cauliflower Risotto
Minutes Prep time: 20
Minutes Total time: 20
Servings: 6
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 20
Servings: 6
Difficulty: easy
2 bags (12 oz each) Alexia® Creamy Cauliflower Risotto
1/2 cup water
4 tablespoons unsalted butter
1 teaspoon garlic
1/2 pound peeled and deveined shrimp, thawed if frozen, patted dry
1/2 pound calamari rings and tentacles, thawed if frozen
1/4 pound bay scallops, patted dry
1 tablespoon chopped fresh chives
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 117 mg | 12% |
Carbohydrate | 8 g | 3% |
Cholesterol | 186 mg | 62% |
Total Fat | 14 g | 21% |
Iron | 1 mg | 6% |
Calories | 229 kcal | 11% |
Sodium | 648 mg | 27% |
Protein | 19 g | 37% |
Saturated Fat | 8 g | 40% |
Sugars | 2 g | 0 |
Vitamin C | 3 mg | 5% |
Pour both bags of cauliflower risotto and water into large nonstick skillet. Cover and cook over medium heat 12 minutes, stirring occasionally. Uncover and continue cooking 3 to 5 minutes until water has evaporated and risotto is creamy.
Heat butter in a large skillet over medium heat until melted. Add garlic and shrimp to pan and cook until shrimp start to turn pink, about 3 minutes. Add scallops and calamari to pan and cook just until seafood is cooked through (145°F), about 3 minutes. Serve cooked seafood over risotto and garnish with chives.
Easy Seafood Keto Friendly Cauliflower Risotto