This super easy to make keto salmon risotto has all the deliciousness of a traditional risotto without the carbs! Made with cauliflower rice, this cheesy and creamy faux pasta dish will leave you full and satisfied, perfect for any day of the week!
Every so often, I will get a craving for something super creamy, cheesy and carb loaded. When this happens, I always turn to our low carb risotto dishes because it satisfies the cravings without fail every time!
Traditionally risotto, meaning “rice” in Italian, is a rice dish cooked with broth and other toppings until it reaches a creamy consistency.
But for this low carb version of risotto, I replaced rice with cauliflower rice and added salmon making this low carb while still keeping all the traditional flavors of risotto.
So simple and yet so delicious!
How do you make keto risotto?
There’s really nothing to making risotto keto. All you have to do is find a suitable replacement for rice, which for this recipe is cauliflower rice. I found that cauliflower rice is the perfect rice substitute because it is bland enough that it can absorb the flavors without jeopardizing the taste.
What kind of cauliflower rice do you recommend using for keto risotto?
You can use any type of fresh or frozen cauliflower rice. If you can’t find it in your local grocery store, you can also make your own in a food processor at home but it does take a little work.
What kind of cheese do you recommend for keto risotto?
When creating dishes, I always try to use ingredients that I think you may already have or at least is easily and economically accessible. That’s why I use plain old self-stable grated parmesan cheese. But if you prefer, feel free to use freshly grated parmesan instead.
What type of salmon do you recommend using for keto salmon risotto?
You can use any type of salmon when making this dish. I used a chinook/king salmon fillet that I bought at my local grocery store.
How does cauliflower rice risotto taste?
If you are sensitive to the taste of cauliflower, you may get hints of it in this dish. But in my opinion, I can’t tell the difference between traditional risotto and cauliflower rice risotto and neither could my kids. Winning!
Can I meal prep keto salmon risotto?
This is a great meal to prep and freeze. You can microwave it until heated thoroughly and enjoy!
What other keto risotto recipes can I make?
- Keto Seafood Risotto
- Keto Bacon Risotto
- Keto Chicken Mushroom Risotto
- Keto Cheese Risotto
- Keto Lobster Risotto
For this recipe, all the ingredients should be available at your local supermarket.
Now, let’s get started!
- Prepping Time 10M
- Cook Time 5M
- Total Time 15M
- Net Carb/Serving ~7g
- Servings 2
Ingredients
- 1/2 lbs Skinless Salmon Fillet
- 2 tbsp Butter
- 3 Cups Cauliflower Rice
- 1/2 Cup Heavy Whipping Cream
- 1/2 Cup Grated Parmesan
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
- 1/8 tsp Nutmeg
- 1/2 Stalk Green Onion
- Sprinkle of Shredded Parmesan (Optional)
Directions
1) Gather all the ingredients.
2) Preheat oven to 425F and line baking sheet with silicone baking mat (or aluminum foil with cooking spray).
3) Sprinkle salt and black pepper onto salmon fillet and transfer into the oven. Bake for 7-9 minutes until meat easily flakes off.
4) Slices green onions as shown below and set aside.
5) Once salmon is done, transfer to a holdi???ng bowl. Using a fork, break into smaller pieces and set aside.
6) In a Teflon frying pan, melt butter over medium heat. Once the butter is melted, stir in the cauliflower and cook until tender, approximately 3 minutes.
7) After 3 minutes, stir in heavy cream, Parmesan cheese, salt, black pepper, nutmeg and cooked salmon. Cook for 3-4 minutes until cheese is melted and mixed in thoroughly.
8) Transfer to a serving bowl, top with green onions and serve hot!
Hope you enjoy your Keto Salmon Risotto!
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Keto Salmon Risotto
Ingredients
- 1/2 lbs Skinless Salmon Fillet
- 2 tbsp Butter
- 3 Cups Cauliflower Rice
- 1/2 Cup Heavy Whipping Cream
- 1/2 Cup Grated Parmesan
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
- 1/8 tsp Nutmeg
- 1/2 Stalk Green Onion
- Sprinkle of Shredded Parmesan Optional
Instructions
- Gather all the ingredients.
- Preheat oven to 425F and line baking sheet with silicone baking mat (or aluminum foil with cooking spray).
- Sprinkle salt and black pepper onto salmon fillet and transfer into the oven. Bake for 7-9 minutes until meat easily flakes off.
- Slices green onions as shown below and set aside.
- Once salmon is done, transfer to a holding bowl. Using a fork, break into smaller pieces and set aside.
- In a Teflon frying pan, melt butter over medium heat. Once the butter is melted, stir in the cauliflower and cook until tender, approximately 3 minutes.
- After 3 minutes, stir in heavy cream, Parmesan cheese, salt, black pepper, nutmeg and cooked salmon. Cook for 3-4 minutes until cheese is melted and mixed in thoroughly.
- Transfer to a serving bowl, top with green onions and serve hot!
Video
Nutrition
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