LOW CARB CALAMARI & PROSECCO RISOTTO
Prep time
Cook time
Total time
A luxurious meal for one, inspired by a timless Italian classic. Double or triple the quantities and you can feed the whole family, or guests.
Author: Antya
Recipe type: Main Courses
Cuisine: Ketogenic. Low Carb. LCHF. Grain Free. Gluten Free.
Yield: 1
Ingredients
- 200g squid/calamari (cleaned weight) or 400g whole
- 1 garlic clove (minced)
- ½ small shallot (minced)
- 30g (2 TBSP) tinned chopped tomatoes or Italian passata
- 15g (1 TBSP) extra virgin olive oil (U.S. option HERE)
- 50g Prosecco (dry or extra dry)
- 100g 35% fat cream (see notes below)
- 15g unsalted butter
- 2 tsp broth granules or ½ cube (crumbed)
- ¼ tsp fine Himalayan pink salt (U.S. option HERE)
- 200g riced raw cauliflower
- 5g (a small handful) of fresh parsley leaves
- ¼ tsp paprika
- freshly ground black pepper
- (optional) a sprinkle of chilli powder or dry flakes
Instructions
- rinse and cut the cleaned squid (use food grade disposable gloves - U.S. option HERE) and set aside - watch the video I supplied if you're unsure.
- place olive oil, butter, chopped tomatoes or passata, minced garlic and shallot in a heavy-base frying pan and bring to a simmer.
- after 30 seconds, add wine and continue to simmer for 2 minutes.
- add riced cauliflower and stir until all the liquid has been absorbed (10-15 seconds), then add cream, broth granules, salt and squid.
- stir in black pepper and paprika (plus chilli if using).
- let the risotto simmer over medium heat for 8-10 minutes, uncovered, stirring occasionally.
- chop parsley and add it to the risotto after turning the heat off.
- let the risotto sit for a couple of minutes and serve.
Notes
This is a very large meal for one or a starter for two (with 6g net carbs each).
Choose the smallest Lolito Vulgaris squid. Once cooked it will be either tender (if bought fresh) or crunchy (if previously frozen). Other varieties, or overcooking, will result in a rubbery, chewy texture that is quite unpleasant.
You can buy ready cauliflower 'rice' or make your own: just put a few fresh florets in a food processor or blender and pulse until crumbed, then repeat, a few florets at a time (too many at once will become pulp).
You can mix 70g double/heavy cream + 30g water to replace the 35% fat cream.
Any dry white wine will be fine if you don't have Prosecco.
The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
Choose the smallest Lolito Vulgaris squid. Once cooked it will be either tender (if bought fresh) or crunchy (if previously frozen). Other varieties, or overcooking, will result in a rubbery, chewy texture that is quite unpleasant.
You can buy ready cauliflower 'rice' or make your own: just put a few fresh florets in a food processor or blender and pulse until crumbed, then repeat, a few florets at a time (too many at once will become pulp).
You can mix 70g double/heavy cream + 30g water to replace the 35% fat cream.
Any dry white wine will be fine if you don't have Prosecco.
The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
Nutrition
Serving: 1 large portion Calories: 831 Fat: 66g Net Carbs: 12.5g Protein: 40g
Recipe by at https://queenketo.com/low-carb-calamari-prosecco-risotto/