Pumpkin Cauliflower Rice Risotto
Servings 4
Calories 179kcal
Ingredients
- 2 tablespoon butter
- 1/2 cup chopped onions
- 4 cups cauliflower rice
- 1 cup unsweetened canned pumpkin puree
- 1/8 teaspoon salt
- 16 ounces vegetable stock
- 1/2 cup shredded parmesan cheese
Instructions
- Heat a large pot over medium heat. Add the butter to pot, then stir in onions. Cook onions until translucent (about 2-3 minutes).
- Add the cauliflower rice, pumpkin puree and salt to the pot and cook for 2-3 minutes.
- Add one quarter (4 ounces) of vegetable stock to the pot and bring to a low low boil. Cook for 5 minutes or until the liquid starts to reduce. Stir frequently.
- Repeat this process three more times or until all of the liquid has been added to the pot. The final sauce should be creamy.
- Turn off the heat and stir in the parmesan cheese.
Nutrition
Calories: 179kcal | Carbohydrates: 17g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 819mg | Potassium: 649mg | Fiber: 5g | Sugar: 7g | Vitamin A: 10057IU | Vitamin C: 81mg | Calcium: 194mg | Iron: 2mg