Pumpkin Risotto

2012-12-04-08_58_14I was maybe a little harsh on pumpkin Tuesday. So today I thought I’d make it up to pumpkin, with a different spin on risotto. Cauliflower used  to be somewhat of a savior for me when I first began converting recipes to gluten-free. I mashed it, made pizza crusts, made mac n’ cheese, I used it for rice and so much more (once I even used it in brownies). This recipe is a fun little experiment. And it turned out to be really good.

Pumpkin Risotto
• 1/2 cup broth (feel free to make your own)
• 1/2 cup water
• 3 tbsp onion, diced
• 1/4 tsp rosemary
• 1 tbsp melted coconut oil
• 3/4 cup pumpkin puree
• 1 cup cauliflower rice
• 1 tbsp ghee
Let’s Make it Happen: heat broth and water. Saute onions in coconut oil. Add pumpkin, rosemary and cauliflower rice. Add in 1/3 of the broth, letting it absorb. Add the rest, plus 1 tbsp of ghee. Simmer a bit and serve (PS I added in some chopped bacon). Enjoy!

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