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