From the Sugar Happy Kitchen: Keto Low Carb Creamy Langoustine Risotto with Vegan Option

There are a few everyday Italian dishes I like; Risotto is on top of my list. What makes it a favorite entree is its versatility. It can be vegan, vegetarian, or served with red meat.

The dish originates in Milan, Italy, a city known for its excellence in fashion, opera, and cuisine.

My recipe is a vegan version that does not use chicken broth butter or parmesan cheese. It is just as delicious as the traditional entree. I say this with confidence as I have served this dish to people on the vegan, paleo, and keto diet. They all have given it thumbs up.



 3 Cups of cauliflower rice

2 Cups Langoustine

1 Medium red onion fresh

1 Small red bell pepper

1/2 Large yellow bell pepper

5 Large cloves of garlic 

5.5 Ounces of coconut cream

1½ Teaspoon of salt 

1 Tablespoon of coconut oil

To Serve

Place 1 1/4 cup of Risotto in a bowl

Garnish with Italian parsley



 Sprinkle Parmesan Cheese on Risotto




Heat 1 Tablespoon of coconut oil in a pan

Dice onion, garlic, place in pan, and cook for 3 minutes

Add thinly sliced bell peppers and let cook for 2 minutes.

Add cauliflower to the onions, garlic, and bell peppers and cook for 5 minutes.

In a separate pan -pour 2 ounces of coconut cream until it is warm.

Add langoustine to the coconut cream, place a lid on the pan; let steam for 2 minutes.

Pour 3.5 ounces of coconut cream into the cauliflower mix.

Add the steamed langoustine with the cooked cream fluids into the cauliflower mix.



Nutrition Facts:

Serving Size 4

7.66 net carbs per serving

 244.22 Calorie, Total Fat 12.45g, Sodium 1418.03mg, Total Carbohydrates 10.28g, Fiber 2.62g, Total Sugar 4.86g, Protein 22.3g






















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