Home / Recipes / Gluten Free / Low Carb Anchovy Risotto
Low Carb Anchovy Risotto
⏱ Prep: 5 min🔥 Cook: 12 min⏰ Ready: 17 min
255Calories
8.6gNet Carbs
22.6gProtein
13gFat
How to Make It
Step 1
Crush the garlic and finely chop the onion. Melt the butter in a skillet over a low/medium heat and add the garlic and onion, sweating gently until tender.
Step 2
Dice the tomato and add to the skillet along with the cauliflower rice, lemon juice and zest. Stir well to combine.
Step 3
Add the stock and bring to a simmer. Simmer for 5 or so minutes until all the liquid has evaporated and the rice is hot through.
Step 4
Add the anchovies and chili flakes. Stir to combine, cooking until the anchovies have melted.
Step 5
Add the spinach and basil and stir. Cook until the spinach has just wilted.
Step 6
Scatter with grated parmesan to serve.
Ingredients
- Anchovy Canned – 4 anchovies
- Cauliflower Rice – 3 cup
- Baby Spinach – 2 cup
- Lemon Juice – 2 teaspoon
- Garlic – 1 clove
- Vegetable Broth, Bouillon Or Consomme – 1 cup
- Tomato – 1 medium – 2 3/5″ diameter
- Lemon Peel Or Zest Raw – 1 tsp
- Unsalted Butter – 1 tablespoon
- Hot Chili Pepper, Dried, With Seeds – ½ teaspoon
- Parmesan Cheese – ½ tablespoon, grated
- White Onion – ¼ medium – 2 1/2″ diameter
- Basil, Fresh – ¼ cup, whole pieces
