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prep time
15 min
cook time
25 min
ready time
40 min
Easy Low-Carb Pumpkin "Risotto"
This colorful pumpkin risotto is an excellent addition to your easy fall low-carb recipes. It takes about 40 minutes and just a few ingredients you probably already have to prepare this lovely meal your entire family can enjoy, whether they are on a low-carb diet or not. The cauliflower rice is prepared with some vegetable broth for a vegetarian version of this dish, but you can use chicken or beef broth as well. You can also replace the butter with some olive oil and omit the parmesan for a completely dairy-free version of this fantastic recipe. Adjust the amount of salt and pepper according to your taste, and enjoy this amazing low-carb fall dinner recipe!
How do you store the leftovers?
Store the leftovers in air-tight containers and refrigerate for a few days. Unfortunately, this dish doesn't freeze well.
How do you customize this recipe?
You can adjust the amount of pumpkin puree according to your taste (just remember to log the ingredients separately). You can also add a pinch of ground nutmeg or cayenne. Once the cauliflower rice is fully cooked and ready to be served, you can transfer everything to a small baking dish and sprinkle with freshly grated parmesan. Bake until the cheese melts.
How to make this dish vegan-friendly?
You can easily transform this recipe into a lovely, vegan-friendly dinner. Substitute the dairy products with your favorite vegan-friendly alternatives and enjoy!
Serving suggestions
We served this lovely pumpkin risotto with some grated parmesan and freshly chopped parsley, but it also pairs perfectly with a dollop of sour cream or Greek yogurt.
Net Carbs
6 g
Fiber
4 g
Total Carbs
10.1 g
Protein
5.7 g
Fats
8.3 g
131 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
100% Pure Pumpkin Puree
0.75 cup
Cauliflower rice
3 cup
Vegetable broth, bouillon or consomme
1.5 cup
Butter
2 tbsp
Onion
1 small
Salt
0.25 tsp
Black pepper
0.25 tsp
Parsley
3 tbsp
Parmesan cheese, fresh (hard)
30 g
Recipe Steps
steps 5
40 min
Step 1
Peel and finely chop the onions. In a large pan, melt the butter over medium-high heat. Add the onions and cook for 5-6 minutes.Step 2
Add the cauliflower rice to the pan with butter. Cook for 5 minutes, stirring occasionally. Reduce the heat to medium.Step 3
Pour in the broth and mix well. Continue to cook for another 10-12 minutes or until most of the liquid has evaporated. Mix well again.Step 4
Finely chop the parsley. Add the parsley and pumpkin puree to the pan. Season with salt and black pepper. Mix well and cook for another 4-5 minutes.Step 5
Shred the parmesan cheese. Transfer the pumpkin risotto to the serving plates. Sprinkle with parmesan and serve immediately.
Comments
Emmamxrie a year ago
It was good! Something different to try when you get sick of the usual cauliflower rice. Had a can of pumpkin purée so it was perfect!