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4 from 160 votes

Low Carb Pumpkin Cheddar Risotto

30 minutes

Ingredients

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

Instructions

  • In a fairly large saucepan on medium heat, add the olive oil, leek, paprika, salt and pepper.
  • Let the leek soften (cook until it's pretty translucent), stirring occasionally.
  • .
  • Add in cauliflower, and stir until thoroughly combined.
  • 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.
  • Taste the mixture (carefully!) - add more salt/pepper if necessary.
  • If the cauliflower is still a bit hard, cook until it is softer, and more like rice.
  • Remove the mixture from heat and garnish with parsley.
  • Serve and enjoy!