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prep time
25 min
cook time
50 min
ready time
1 h 15 min
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.
Is pumpkin Keto?
Like other Keto vegetables, pumpkin has lower total carbs, and you can easily incorporate it into your Keto diet. You just have to watch your portion size.
How to make this risotto vegan?
If you replace the cream cheese with some coconut cream, you will get a vegan-friendly dish with a superb flavor. You can also replace the cream cheese with about ¼ cup of vegetable stock for less creamy but equally beautiful results.
What type of mushrooms to use?
We have used button mushrooms for this recipe. Other great options would be crimini, portabello, and porcini mushrooms.
Can I add more cheese?
You can definitely add some more cheese to this risotto. We like to prepare it with some crumbled goat's cheese along with cream cheese. Feta and parmesan cheese are fantastic serving options.
Net Carbs
5 g
Fiber
3.2 g
Total Carbs
8.5 g
Protein
3.5 g
Fats
4.8 g
82 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 8
1 h 15 min
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.
