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A plate of pumpkin cauliflower risotto topped with pieces of roasted butternut squash and garnished with a fresh sage leaf.

Pumpkin Cauliflower Rice

Course: Main Course
Cuisine: Low Carb, Vegetarian
Keyword: cauliflower rice, pumpkin risotto
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 2 servings
Calories: 346kcal
Author: Angela Coleby
Pumpkin cauliflower risotto is a creamy and savoury main dish full of flavour. A health dish that is also a bowl of comfort food.
Print Recipe
US Customary - Metric

Ingredients

  • 2 cups Cauliflower rice
  • 4 Spring onions chopped
  • 1 ½ cups Pumpkin cut into cubes
  • 1 tablespoon Sage fresh, chopped
  • 2 tablespoons Cream heavy/double
  • ½ cup Parmesan cheese grated
  • ½ cup Vegetable Stock Chicken stock if not vegetarian
  • 2 tablespoons Olive oil
  • ½ teaspoon black pepper
  • ½ teaspoon salt

Instructions

  • Preheat the oven to 220C/440F degrees
  • Cut the pumpkin into chunks.
  • Drizzle one tablespoon olive oil over the pumpkin.
  • Place on a roasting tin and roast for 30 minutes.
  • Heat the remaining olive oil in a large pan over a medium heat.
  • Add the onion and gently saute for about 5 minutes until tender.
  • Add the cauliflower and toss to coat in the oil.
  • Add the vegetable stock, simmer on a gentle heat for about 10 minutes until tender.
  • Add the cream and cheese, stir well and season with the salt & pepper
  • Cook for a further 2-3 minutes until the cheese has melted.
  • Stir in the pumpkin and sage
  • Eat and enjoy!

Notes

Makes 2 servings.

Nutrition

Serving: 1serving | Calories: 346kcal | Carbohydrates: 13g | Protein: 13g | Fat: 27g | Fiber: 4g | Net Carbohydrates: 9g