Low-Carb Pumpkin & Mushroom Risotto

Low-Carb Pumpkin & Mushroom RisottoPin recipeFollow us 49.5k

I wondered how a low carb risotto was going to work. Fearing that it may indeed turn into a bowl of brown slop but I needn’t have been worried. I hit the jackpot with this cauliflower rice risotto.

Autumn flavours of roasted pumpkin, buttery mushrooms and fragrant thyme and cuddled up in a creamy sauce made from a concentrated stock to pack in the flavour. It’s really is delicious.

If you prefer to add some meat, a little chorizo goes exceptionally well with it.

Hands-onOverall

Nutritional values (per serving)

10 grams 3.9 grams 12.9 grams 24.3 grams 9.5 grams 312 calories
Total Carbs13.9grams
Fiber3.9grams
Net Carbs10grams
Protein12.9grams
Fat24.3grams
of which Saturated9.5grams
Energy312kcal
Magnesium91mg (28% RDA)
Potassium934mg (47% EMR)

Macronutrient ratio: Calories from carbs (13%), protein (17%), fat (70%)

Ingredients (makes 4 servings)

  • 2 cups diced pumpkin (220 g/ 7.8 oz)
  • 2 tbsp extra virgin olive oil (30 ml/ 1 fl oz)
  • 800 ml chicken stock, chicken bone broth or vegetable stock (about 3 ½ cups)
  • 1 ½ garlic cloves, minced
  • 1 small yellow onion (60 g/ 2.1 oz)
  • florets from 1 medium cauliflower (480 g/ 17 oz)
  • 1 cup mushrooms, sliced (60 g/ 2.1 oz) - I used shiitake
  • 1 tbsp butter
  • 3 tbsp cream (45 ml/ 1.5 fl oz)
  • 6 sprigs of fresh thyme
  • ¼ tsp sea salt, or to taste
  • ¼ tsp cracked black pepper
  • ¼ cup pumpkin seeds (32 g/ 1.1 oz)
  • ⅓ cup grated Parmesan cheese (30 g/ 1.1 oz)

Instructions

  1. Preheat the oven to 190 C/ 375 F (fan assisted). Peel the pumpkin, remove the seeds and chop into small chunks (2 cm/ ¾ 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. Low-Carb Pumpkin & Mushroom Risotto
  2. Add 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.)
  3. Blitz the cauliflower in a high speed food processor until it resembles a rice consistency. Low-Carb Pumpkin & Mushroom Risotto
  4. Peel 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.
  5. Add the broth, salt, pepper, thyme and simmer on a medium heat until all the stock is absorbed.
  6. Place 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.
  7. Heat the butter in a pan and fry the mushrooms on a low/ medium heat for 2-3 minutes.
  8. Stir 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. Low-Carb Pumpkin & Mushroom Risotto

Do you like this recipe? Share it with your friends! 

By Jo Harding
Creator of PaleoCrust.com

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food. My food approach is all about awakening a carefree, happier, healthier you whilst reducing inflammation and toxins in the body.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten, dairy and refined sugar free. I love wholesome, natural food. Heaps of vegetables, healthy fats, eggs, nuts, organic meat, fish and some low GI fruits as a treat.

Leave a comment


Note: Any links to products or affiliate links will not be approved.

B I U “ ”
  • Comment
  • Preview
Loading


Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (6)

Wow! This was delicious!!! I am looking forward to leftovers for lunch tomorrow! The texture was fabulous and the flavors were great. I loved the pumpkin seeds on top. This will be a go to for as long as I can get fresh pumpkin in my area!!!
A note... unless I just missed it, it seems as though the garlic was left out of the recipe instructions? I just threw the minced garlic in with the onions, and that worked out very well.
Thanks for this delicious “fauxsotto” recipe!

Reply

Thanks for spotting that! Yes, it is in added with the onion Smile

Reply

Reporting back to say that this one is also great leftover and cold! Yum! This is definitely going to be a regular recipe for me. Thank you for making such great recipes available!

Reply

Thank you Anna, I'm glad you liked it! Smile

Reply

How many cups are in a serving?

Reply

It cooks down so about a cup per serving.

Reply

As Featured On

As Featured