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prep time
5 min
cook time
12 min
ready time
17 min
Low Carb Anchovy Risotto
This anchovy risotto is packed with flavor from salty anchovies, sweet tomato, tender baby spinach and spicy dried chili flakes.
This is a quick, easy and budget friendly option, perfect for weeknights.
Net Carbs
8.6 g
Fiber
6.1 g
Total Carbs
14.9 g
Protein
22.6 g
Fats
13 g
255 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 6
17 min
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.
