Keto Mushroom and Pumpkin Risotto With Cauliflower Rice
If you’re in search of a heartwarming and satisfying dish, look no further than this Keto Mushroom and Pumpkin Risotto with Cauliflower Rice. This creamy delight brings together the earthy flavors of sautéed mushrooms and the sweetness of pumpkin puree, creating a comforting meal perfect for weeknight dinners or family gatherings. Not only is it keto-friendly, but it also packs in nutritional benefits while being incredibly simple to prepare. Ready in just 35 minutes, this dish is sure to please everyone at your table!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Sautéing
- Cuisine: Keto
Ingredients
Scale
- 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
- Salt and Pepper to taste
Instructions
- Melt butter in a large skillet over medium heat.
- Sauté the chopped shallot and sliced mushrooms until tender.
- Add minced garlic and cook for another 30 seconds.
- Whisk in chicken broth, heavy cream, and parmesan cheese until combined.
- Season with sage, salt, and pepper to taste; cook until sauce thickens.
- Stir in cauliflower rice; sauté for about 5 minutes until tender.
- Let sit for 5 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 55mg