Keto Pumpkin and Mushroom Risotto
This is one of our amazing Keto fall recipes you definitely have to try. It is an entirely Keto-friendly version of a classic Italian pumpkin risotto. It’s a delicious and comforting meal for a cold fall or winter day. Although it takes a little extra time to prepare, this risotto is actually very easy and completely worth it. And you don’t need to worry about the leftovers because it will taste great the next day. Serve with a dollop of Greek yogurt or sour cream to complete the flavor.
How to Make It
Step 1
Preheat the oven to 400°F/200°C. Line a baking tray with parchment paper. Cut the pumpkin into bite-sized pieces and season with salt, pepper, and paprika. Toss to combine.
Step 2
Place the pumpkin in a single layer on the prepared baking tray. Bake for 20 minutes. When done, remove from the oven and cool.
Step 3
Cut the cauliflower into smaller pieces. Add to a food processor, making sure not to overcrowd the food processor. Pulse until it resembles rice.
Step 4
Finely dice the onion and garlic. Grease a large pan with olive oil. Add the onions and garlic. Sprinkle with dried dill and cook for 3-4 minutes, stirring constantly.
Step 5
Add the mushrooms and spinach. Season with salt and pepper. Stir all well and cook for 10-12 minutes.
Step 6
Add the cauliflower rice, cream cheese, parsley, and dried rosemary. Mix all well, cover, and cook for a couple of more minutes. Taste and optionally season with some more salt or pepper.
Step 7
Add the roasted pumpkin and gently mix again. Cover with a lid and turn off the heat. Let it sit for 10 minutes before serving.
Step 8
Garnish the risotto with some fresh rosemary sprigs. Optionally serve with Greek yogurt or sour cream. Serve immediately.
Ingredients
- Pumpkin
8 oz
- Cauliflower
17 oz
- Onion
1 medium – 2 1/2″ diameter
- Garlic
2 clove
- Dill weed, dried
1 tsp
- Salt
1 tsp
- Black pepper
0.5 tsp
- Paprika
0.5 tsp
- Rosemary, dried
0.5 tsp
- Mushrooms
8 oz
- Spinach
4 oz
- Cream cheese
0.25 cup
- Parsley
3 tbsp
- Extra virgin olive oil
1 tbsp