Go Back
Print
Keto Mushroom and Pumpkin Risotto Made With Cauliflower Rice

Keto Mushroom and Pumpkin Risotto With Cauliflower Rice

This creamy pumpkin risotto is the perfect keto side dish. Garnish it with fresh pansies for a fun (and edible) flair!

Course Side Dish
Cuisine American
Keyword pumpkin risotto
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5 people
Calories 175 kcal

Ingredients

  • 3 cups Cauliflower Rice
  • 1/4 cup Pumpkin Puree
  • 1 Shallot chopped
  • 2 tbsp Butter unsalted
  • 2 cups Mushrooms sliced
  • 2 tsp Garlic minced
  • 1/4 cup Chicken Broth
  • 1/2 cup Heavy Whipping Cream
  • 1/4 cup Parmesan Cheese grated
  • 1/4 tsp Sage

Instructions

  1. Melt the butter in a large skillet over medium heat on the stove.

  2. Add the shallot and mushroom to the skillet and saute until tender.

  3. Mix in the garlic and saute for another 30 seconds.

  4. Whisk in the chicken broth, heavy whipping cream and parmesan cheese.

  5. Add sage and salt and pepper to taste. Saute until the sauce thickens.

  6. Mix in the cauliflower rice and saute for about 5 minutes, or until the cauliflower is a consistency you desire.

  7. Let sit for 5 minutes before serving.

Recipe Notes

Calories: 175
Net Carbs: 5 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.