Pumpkin Cauliflower Risotto
By: Angela Coleby
Published: Thursday, September 28, 2017 - 5:19pm

Ingredients




2 cups (200g) Cauliflower rice
3-4 Spring onions
1 1/2 cups (367g) Pumpkin, cut into cubes
1 tablespoon Sage fresh, chopped
2 tablespoons Cream heavy/double
1/2 cup (50g) Parmesan cheese grated
1/2 cup Vegetable Stock or chicken if not vegetarian
2 tablespoons Olive oil
1/2 teaspoon black pepper
1/2 teaspoon salt

Preparation

1 Preheat the oven to 220C/440F degrees 2 Cut the pumpkin into chunks. 3 Drizzle one tablespoon olive oil over the pumpkin. 4 Place on a roasting tin and roast for 30 minutes. 5 Heat the remaining olive oil in a large pan over a medium heat. 6 Add the onion and gently saute for about 5 minutes until tender. 7 Add the cauliflower and toss to coat in the oil. 8 Add the vegetable stock, simmer on a gentle heat for about 10 minutes until tender. 9 Add the cream and cheese, stir well and season with the salt & pepper 10 Cook for a further 2-3 minutes until the cheese has melted. 11 Stir in the pumpkin and sage 12 Eat and enjoy!

About

Pumpkin cauliflower risotto is a creamy and savoury main dish full of flavour. A health dish that is also a bowl of comfort food.