Low Carb Pumpkin Cauliflower Risotto
4.9g
Net Carbs
7.7g
Protein
13.9g
Fat
2.2g
Fiber
180
Calories
Cooking tip: While traditional risotto with rice is a time and attention heavy creation, keeping things low carb with cauliflower rice not only lowers the carbs, it also reduces the time and effort needed to complete this delicious recipe. The only slightly tricky part is cooking the frozen cauliflower rice until it is almost dry. Don’t skip this step or the outcome is likely to be mushy cauliflower instead of rice-like cauliflower.
Ingredients:
- 1/4 cup canned pumpkin, unsalted USDA
- 7 leaves fresh sage
- 10 ounces frozen cauliflower, riced Green Giant
- 1 tablespoon fresh shallots, chopped USDA
- 1/2 cup parmesan cheese, grated USDA
- 2 tablespoons heavy whipping cream USDA
- 3 ounces raw bacon, cured USDA
- 1/2 cup vegetable broth FNDDS
Directions:
- In a large skillet over medium low heat, cook thick cut bacon, turning as needed until crispy, about 12 minutes. Remove bacon to a paper towel lined plate. Keep bacon fat in the skillet.
- Increase heat under skillet to medium and add 5 clean fresh sage leaves. Fry in the hot bacon fat, turning once, until crispy, about 3 minutes. Remove fried sage leaves to the paper towel lined plate with the bacon.
- Keeping skillet over medium heat, add chopped shallot and cook until fragrant, about 30 seconds. Add cauliflower rice, increase heat to medium high, and sauté stirring frequently until almost all the moisture has evaporated off and cauliflower is beginning to brown in spots, about 5 minutes. Reduce heat to medium, stir in broth, pumpkin, heavy cream, and remaining sage leaves, minced (about 1 teaspoon). Cook while stirring until completely mixed and thickened, about 5 minutes. Remove from heat and stir in parmesan cheese. Taste and season with salt if desired.
- Scrape into a serving bowl, garnish with chopped cooked bacon and fried sage leaves, and serve while warm. One serving is about ½ cup risotto.
