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February 21, 2016 by Leanne Vogel March 1, 2018A light keto risotto made grain-free and keto with shredded daikon, a mild radish that acts similarly to rice when cooked. Topped with crispy keto bacon and fresh parsley. Maybe you’ve made keto cauliflower rice before? Well, let me introduce you to the concept of shredding daikon and using it as a keto replacement for rice in your favorite risotto recipes. Daikon (also known as Lo) is a mild winter radish characterized by its long shape and white root. The thinner roots are sweeter than the large thick roots, the thick roots being a bit spicier. You can eat keto-friendly daikon raw, or cooked. There’s an awesome keto recipe in Fat Fueled for keto “Doodles”, daikon spiralized into noodle form and coated with oils and spices. If you cannot find daikon at your local grocery store, other keto veggies like jicama or cauliflower would also work fabulously for this keto recipe. Notes in the keto recipe, also, if you are sensitive to shrimp and need to substitute. Enjoy!
This entry was tagged: eating high-fat, eating keto, eating low-carb, high-fat cooking, high-fat recipes, keto, keto cooking, keto diet, keto life, keto recipes, ketosis, low-carb cooking, low-carb paleo, low-carb recipes, rice, shrimp
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.
Pump up your protein and greens by adding Genuine Health fermented vegan proteins+ and greens+ O to these paleo-friendly recipes....