6g Net Carb Creamy Risotto - Easy 15 Minute Recipe

Ingredients

• 1.5 cups Chicken Broth (low‑sodium, preferably homemade)
• 4 cloves Garlic (minced, about 15 g)
• 0.5 teaspoon Salt (generous three‑finger pinch)
• 0.25 teaspoon Black Pepper (freshly ground)
• 1 pouch AV8 Lupini Rice (approx. 100 g, texture similar to orzo)
• 0.33 cup Heavy Whipping Cream (80 ml, full‑fat)
• 2 tablespoons Fresh Parsley (chopped, about 4 g)
• 0.5 cup Parmesan Cheese (grated, about 35 g, plus extra for garnish)
• 8 large Shrimp (peeled and deveined, approx. 200 g)
• 1 piece Lemon (zest only, for garnish)
• 1 tablespoon Olive Oil (for grilling shrimp)

Instructions

1. Prepare Aromatics and Garnish

   Mince the fresh parsley, mince the garlic cloves, and zest the lemon. Set aside.

   Time: PT5M

2. Heat Broth and Season

   Place the saucepan over high heat, add the chicken broth, minced garlic, salt, and pepper. Stir and bring to a rolling boil.

   Time: PT5M

   Temperature: boiling

3. Cook Lupini Rice

   Add the pouch of AV8 Lupini Rice to the boiling broth, stir once, cover, reduce heat to low and let simmer for 15 minutes. Stir gently at the 7‑minute mark.

   Time: PT15M

   Temperature: low simmer

4. Finish the Risotto

   Stir in the heavy whipping cream, chopped parsley, and grated Parmesan. Cook for another 2‑3 minutes until the mixture is creamy and the cheese has melted.

   Time: PT3M

   Temperature: low

5. Grill the Shrimp

   Heat the skillet or grill pan over medium‑high heat (≈375°F). Drizzle with olive oil, add the shrimp, season with a pinch of salt and pepper, and grill 2‑3 minutes per side until pink and opaque.

   Time: PT5M

   Temperature: ≈375°F

6. Plate and Garnish

   Spoon the creamy risotto onto serving plates, top with the grilled shrimp, sprinkle extra grated Parmesan, and finish with fresh lemon zest.

   Time: PT2M

Nutrition Facts

Calories

650

Protein

36 g

Carbohydrates

10 g

Fat

54 g

Fiber

8 g