Pumpkin Cauliflower Risotto
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!
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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.
Yield:
1-2 People
Added:
Thursday, September 28, 2017 - 5:19pm