Keto Salmon and Asparagus Risotto is a great quick, simple option when you want something different. It’s creamy, slightly sticky, high in protein and low in carbs — roughly 5 g of carbs per serving.
If you don’t love salmon or asparagus, this dish is easily adapted. Use any pre-cooked protein or vegetables you prefer, such as chicken and mushrooms, mixed seafood or prosciutto and mascarpone.
This recipe uses my Sticky Coconut Cauliflower Rice as the base, which makes the cauliflower virtually undetectable and gives a texture similar to real risotto.
How to Make Keto Salmon and Asparagus Risotto
Begin with frozen cauliflower rice and follow the Sticky Coconut Rice method. For a risotto-like texture you usually increase the coconut milk, but when you add puréed vegetables or other liquids (like the asparagus purée used here) extra coconut milk is not necessary.
Cook the asparagus stalks until tender, then blitz them into a smooth purée and stir this into the prepared cauliflower rice to create the risotto base.
To cook the salmon, heat a little extra virgin olive oil in a frying pan over high heat and pan-fry the fillets until caramelised. This develops flavor quickly; you can also steam or bake the salmon if you prefer.
Assemble the dish by dividing the sticky coconut cauliflower rice between plates, scattering salmon chunks over the top, and finishing with the asparagus tips. Serve immediately while piping hot.
Since refining the Sticky Coconut Rice technique, I enjoy keto-style risotto often because the cauliflower texture and flavor work very well. I hope you enjoy this version as much as I do.
Enjoy!
Keto Salmon and Asparagus Risotto
Equipment
Ingredients
- 2 servings Sticky Coconut Rice (see recipe)
- 250 g asparagus spears (about 200 g net after trimming)
- 2 salmon fillets (about 280 g total)
- Fine salt, to taste
- ½ tsp bicarbonate of soda (optional — helps brighten the green)
- ½ tbsp extra virgin olive oil
Instructions
- Trim and discard the woody ends of the asparagus. Snap the remaining stalks into 3 cm segments and reserve the tips separately.
- Boil the stalk segments in salted water for about 10 minutes with the bicarbonate of soda if using.
- Remove the cooked stalks with a straining ladle and set them aside to cool.
- Place the reserved tips into the hot water and cook 1–2 minutes depending on how crisp you like them. Drain and keep the tips separate.
- Once the stalk segments are cool, drain any remaining liquid and blitz them in a mini food processor to a smooth purée.
- Prepare the Sticky Coconut Rice, then stir in the asparagus purée and heat together for a couple of minutes. Keep warm while you cook the fish.
- Heat the oil in a frying pan and add the salmon fillets. Fry over high heat for a few minutes, breaking the salmon into chunks with a spatula as it cooks.
- Divide the rice between two plates, top with the salmon chunks and finish with the asparagus tips. Serve immediately while hot.
Notes
This risotto is highly adaptable — swap in any cooked fish, seafood, chicken or mushrooms to suit your tastes.
Use kitchen scales for accuracy when measuring ingredients.
Nutrition
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