Lemon Seafood Risotto

This Apollo Health recipe is perfect with the KetoFLEX 12/3 meal plan! This one is so light, delicious, and simple.

Servings: 4


  • 2 tbsp high polyphenol extra virgin olive oil (EVOO)
  • 2 tbsp fresh garlic, minced
  • 1.5 cup onions, diced 
  • 40 oz cauliflower, riced (frozen is ok, just thaw beforehand) 
  • 3 cups of mushrooms, diced
  • 1/2 cup chicken stock + 4 tbsp 
  • 1/2 cup coconut milk (canned)
  • 1 tbsp lemon juice, freshly squeezed
  • 2 tsp sea salt
  • 1 tsp freshly ground pepper
  • 1 tbsp nutritional yeast
  • 2 tbsp tapioca starch
  • 12 oz large wild-caught shrimp, peeled, deveined, tails removed
  • 2-3 tbsp filtered water
  • 16 oz frozen, cooked mussels, thawed
  • 1 tsp lemon zest
  • 1 cup fresh parsley, chopped for garnish
  • 1 lemon, quartered for garnish


  1. Warm EVOO in a large skillet on medium heat. Add garlic and onions and stir until translucent, around 5-7 minutes. 
  2. Add the cauliflower, mushrooms, 1/2 cup of chicken stock, 1/2 cup of coconut milk (well blended) and the lemon juice, sea salt, and pepper. Periodically stir and allow to cook for 10-12 minutes.
  3. While that's cooking, make your thickening slurry. In a measuring cup, mix the 2 tbsp of tapioca flour, 4 tbsp of chicken stock, and 1 tbsp of nutritional yeast until well blended. Set aside.
  4. In a separate pan on medium/high heat, add 2-3 tbsp filtered water and place the thawed mussels into the skillet. Cover and cook until the shells open, around 5-7 minutes. (Discard any shells that don't open.)
  5. While the mussels are steaming, pour the thickening slurry into the original skillet. Stir to ensure that it's evenly distributed.
  6. Add the shrimp to the risotto mixture making contact with the surface. Cover and allow to cook for 5 minutes or until the shrimp are no longer translucent and have turned a solid white/pink color. By this time, the sauce will also have thickened.  
  7. Once the mussels have opened, remove the pan from the heat.
  8. You have two serving options. You can individually prepare each plate or bowl (your choice) with a generous scoop of risotto, and artfully arrange the shrimp and mussels for each portion, or transfer the entire risotto and shrimp mixture to a large serving dish and place the mussels evenly throughout for a beautiful presentation.
  9. Before serving, sprinkle evenly with fresh lemon zest. Garnish with fresh chopped parsley and 1/4 lemon.
  10. Enjoy!