Creamy Pumpkin Risotto
Equipment
Ingredients
- 4 cups “Cauliflower Rice”
- 1/4 cup organic veggie broth (or chicken broth)
- 1 cup onion diced
- 1 cup mushrooms thinly sliced
- 1/2 cup pumpkin puree canned
- 1/2 cup unsweetened low fat coconut milk
- 1 teaspoon garlic minced
- 1/4 teaspoon Redmond Real salt
- 1/8 teaspoon fresh ground black pepper
- 1 1/2 ounces Swiss Cheese (OMIT for dairy free)
- 4 teaspoons parmesan cheese freshly grated (or nutritional yeast for dairy free)
Instructions
- Place cauliflower in a food processor, and blend until small pieces of rice.
- In a nonstick pan, combine all ingredients except cheese wedges and Parmesan. Stir until well mixed.
- Bring to a soft boil. Once boiling, reduce heat to medium low and cover.
- Simmer for about 5 minutes, until veggies are tender.
- Add Swiss cheese and Parmesan, and stir until evenly distributed.
- Season to taste with additional salt and pepper and top with pumpkin seeds if desired. Enjoy!
Nutrition
Calories: 105 | Fat: 4g | Protein: 7g | Carbohydrates: 13g | Fiber: 4g | P:E Ratio: 0.5