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CAULIFLOWER PUMPKIN RISOTTO (PALEO, WHOLE30, AIP)

This cauliflower pumpkin risotto is a delicious autumn side dish! It’s the right balance of savory or gently sweet and is paleo, whole30, and AIP compliant.

CAULIFLOWER PUMPKIN RISOTTO (PALEO, WHOLE30, AIP)

CAULIFLOWER PUMPKIN RISOTTO (PALEO, WHOLE30, AIP)

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
  • 1/4 cup chicken broth
  • 1 tsp dried sage
  • 1/2 tsp sea salt
  • 2 strips cooked bacon, chopped
  • 1 tbsp dried cranberries, unsweetened and not added oils
  • 2 tsp parsley, chopped

INSTRUCTIONS

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

NOTES

All nutritional information is estimations and will vary.

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