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A black bowl filled with cauliflower pumpkin risotto with a spoon resting in it.

Cauliflower Pumpkin Risotto (Paleo, Whole30, AIP)

Print Recipe
Course side
Keyword Risotto
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 servings
Calories 307
Author Michelle

Ingredients

  • 1 tbsp coconut oil sub avocado oil
  • 1 medium yellow onion diced
  • 2.5 cups cauliflower rice pre-riced, or riced in the food processor
  • 4 tbsp pumpkin puree
  • ¼ cup chicken broth
  • 1 tsp dried sage
  • ½ tsp sea salt
  • 2 strips cooked bacon chopped
  • 1 tbsp dried cranberries unsweetened and not added oils
  • 2 tsp parsley chopped

Instructions

  • Melt the coconut oil in a deep skillet on medium heat.
  • Add the yellow onion and saute until the soft and transparent.
  • Pour in the broth, cauliflower rice, and pumpkin puree and season with salt, and sage. Stir well to combine.
  • Reduce heat to medium-low and allow to simmer for 8-10 minutes or until the broth is mostly absorbed by the cauliflower.
  • Remove from heat and top with dried cranberries, bacon, and parsley.

Notes

All nutritional information are estimations and will vary.

Nutrition

Serving: 1serving | Calories: 307kcal | Carbohydrates: 19g | Protein: 8.1g | Fat: 23.1g | Fiber: 5.6g