Low-Carb Pumpkin & Mushroom Risotto

Step 1Preheat the oven to 190 °C/ 375 °F (fan assisted). Peel the pumpkin, remove the seeds and chop into small chunks (2 cm/ ³/₄ inch). Place on a baking tray and toss with the oil and a pinch of salt. Roast in the oven for 20 minutes until soft.

Step 2Add the stock to a pan and simmer on a medium heat for 20 minutes until the volume reduces to about 500 ml/ 2 cups (this concentrates the stock and really adds to the flavour.)

Step 3Blitz the cauliflower in a high speed food processor until it resembles a rice consistency.

Step 4Peel and finely dice the onion. Melt 1 tablespoon of olive oil in a pan. Fry the onion on a low/ medium heat for 3 minutes until soft and translucent. Add the garlic and cauliflower rice and fry for a further 2-3 minutes.

Step 5Add the broth, salt, pepper, thyme and simmer on a medium heat until all the stock is absorbed.

Step 6Place the seeds on a baking tray and roast in the oven for 5-6 minutes until golden. Remove from the oven and allow to cool.

Step 7Heat the butter in a pan and fry the mushrooms on a low/ medium heat for 2-3 minutes.

Step 8Stir through the mushrooms, cream, pumpkin and half of the cheese. Taste and add more seasoning if required. Spoon the Pumpkin, Mushroom and Thyme Cauliflower Rice Risotto into bowls and top with pumpkin seeds, the remaining cheese and a sprinkling of fresh thyme leaves. To store, refrigerate for up to 5 days.