Pumpkin Cauliflower Risotto

gluten-free Nov 18, 2021

The pumpkin craze continues, this time with a savory take on my favorite fall squash. It's creamy and basically like a hug for your insides. 

Pumpkin Cauliflower Risotto

Ingredients:
1 tbsp ghee or cooking fat/oil
1 small shallot, finely diced
3 cloves garlic, finely diced
12 oz frozen cauliflower rice
1/4 cup broth
1/2 tsp sea salt
1/2 cup pureed pumpkin
1/4 cup full fat coconut milk or cream
2 tbsp shredded fresh sage leaves, or 1 tsp dried
 
Instructions:
1. In a large sauté pan, melt ghee or cooking fat over medium heat. Add shallot and sauté until softened and lightly golden brown, about 3-4 minutes. Add garlic and stir until fragrant.
 
2. Add cauliflower rice to the pan followed by the broth. Stir until the cauliflower is softened and broth is mostly absorbed. Stir in sea salt, followed by pumpkin puree and coconut milk. Continue stirring until combined. Fold in the shredded sage leaves.
 
BONUS STEP: Fried sage leaves make a great topper for this dish. In a small sauté pan, melt 1 tbsp of ghee and fry 3-4 sage leaves until the just begin to darken. Place on top of the risotto before serving. 
 
Enjoy!
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