Easy Low-Carb Pumpkin “Risotto”
⏱ Prep: 15 min🍳 Cook: 25 min✅ Ready: 40 min
131
Calories
6g
Net Carbs
5.7g
Protein
8.3g
Fat
⏱ Prep: 15 min🔥 Cook: 25 min⏰ Ready: 40 min
How to Make It
Step 1
Peel and finely chop the onions. In a large pan, melt the butter over medium-high heat. Add the onions and cook for 5-6 minutes.
Step 2
Add the cauliflower rice to the pan with butter. Cook for 5 minutes, stirring occasionally. Reduce the heat to medium.
Step 3
Pour in the broth and mix well. Continue to cook for another 10-12 minutes or until most of the liquid has evaporated. Mix well again.
Step 4
Finely chop the parsley. Add the parsley and pumpkin puree to the pan. Season with salt and black pepper. Mix well and cook for another 4-5 minutes.
Step 5
Shred the parmesan cheese. Transfer the pumpkin risotto to the serving plates. Sprinkle with parmesan and serve immediately.
Ingredients
- 100% Pure Pumpkin Puree – 0.75 cup
- Cauliflower rice – 3 cup
- Vegetable broth, bouillon or consomme – 1.5 cup
- Butter – 2 tbsp
- Onion – 1 small
- Salt – 0.25 tsp
- Black pepper – 0.25 tsp
- Parsley – 3 tbsp
- Parmesan cheese, fresh (hard) – 30 g