Low Carb Pumpkin Cheddar Risotto

Low Carb Pumpkin Cheddar Risotto

Ingredients

• 1/2 onions (a small)
• 2 tbsp butter
• 2 tsp paprika
• 12 oz cauliflower ((a small, diced))
• 1/2 cup pumpkin purée ((a small, diced))
• 3 oz shredded cheddar cheese ((a small, diced))
• 1/4 cup dry white wine ((a small, diced))

Instructions

1. In a fairly large saucepan on medium heat, add the olive oil, leek, paprika, salt and pepper.
2. Let the leek soften (cook until it's pretty translucent), stirring occasionally.
3. Add in cauliflower, and stir until thoroughly combined.
4. Pour in the veggie broth and place the lid on the saucepan, and let this cook for about 10-15 minutes, stirring occasionally so as not to have the cauliflower stick.
5. Taste the mixture (carefully!) - add more salt/pepper if necessary.
6. If the cauliflower is still a bit hard, cook until it is softer, and more like rice.
7. Remove the mixture from heat and garnish with parsley.
8. Serve and enjoy!