Pumpkin Cauliflower Risotto
Ingredients
- 1/2 canned pumpkin not pumpkin pie filling
- 2 tbsp nutritional yeast
- 2 cup 1/2 head cauliflower florets
- 1/2 cup veggie broth
- 1/2 shallot minced
- 2 tsp ground nutmeg
- 2 tbsp non-dairy milk unsweetened
- 3 garlic cloves minced
- 2 cup cooked brown rice
- 1/2 bunch kale stem & chop
- black pepper season to taste
- 2 tsp garlic powder optional
- 2 tsp onion powder optional
Instructions
- Place cauliflower in a food processor and pulse until coarse (like rice). Set aside.
- Line a large pot with ¼-cup broth.
- Sauté shallots and garlic until translucent.
- Stir in cauliflower and cook 5 minutes, stirring occasionally. Add a splash of broth to prevent sticking.
- Add pumpkin, nutritional yeast, plus remaining broth and cooked rice, stirring to combine.
- Cover and simmer for a few minutes.
- Uncover and stir in kale so it softens.
- Continue to heat over low, stirring, until any excess liquid cooks off (the risotto should be soft).
- Add milk. Stir in more if desired, and let rest a few minutes.
- Top with fresh black pepper and optional seasonings if desired.
Notes
Plan Ahead – Chop veggies and prepare rice the day before.
Extra Calories – Add 1 cup of steamed veggie of choice.
Substitution – Sub in 1/2 Sweet Potato for Pumpkin
Extra Calories – Add 1 cup of steamed veggie of choice.
Substitution – Sub in 1/2 Sweet Potato for Pumpkin
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