Did you have a nice Thanksgiving? Now that it’s officially onto Christmas, everything is all candy canes, gingerbread and Christmas cookies, but I’m still thinking about leftovers from the big feast. If you were the lucky person who made the pumpkin pie, chances are you’ve got half a can of pumpkin puree in your fridge. While I’ve got plenty of sweet treats you can use that on (Pumpkin Swirl Brownies, Pumpkin Oat Breakfast Cookies, Pumpkin Granola), I wanted to give you a savory veggie-filled side dish, featuring the leftover pumpkin puree.
Truth be told, this risotto actually doesn’t contain any rice. Instead, it’s made with cauliflower rice. Why? Well, because I bought a bag of cauliflower rice from Trader Joe’s to make another recipe, and it came out quite terrible. Yes, that happens sometimes, and I’ll spare you the details.
The thing about cauliflower rice is that I don’t actually really know what to do with it. I’ve tried making “bread”, and it never comes out quite right, and I had read that you can use it in risotto. So why not give it a try?
That’s exactly what I did, and turns out that you can absolutely use cauliflower rice as the base for a rice-less risotto, and the final result is super creamy and flavorful. The pumpkin adds a velvety texture to the sauce, and it helps reduce the amount of salty stock and cheese you need. Plus, you don’t need to constantly stir and tend to this risotto, since it’s not a real risotto. Seriously, this dish is a winner. Serve it with some protein and a roasted veg to make a whole meal or just nosh on it for lunch with a salad.
Pumpkin Cauliflower Rice Risotto
- 2 tablespoon butter
- 1/2 cup chopped onions
- 4 cups cauliflower rice
- 1 cup unsweetened canned pumpkin puree
- 1/8 teaspoon salt
- 16 ounces vegetable stock
- 1/2 cup shredded parmesan cheese
Heat a large pot over medium heat. Add the butter to pot, then stir in onions. Cook onions until translucent (about 2-3 minutes).
Add the cauliflower rice, pumpkin puree and salt to the pot and cook for 2-3 minutes.
Add one quarter (4 ounces) of vegetable stock to the pot and bring to a low low boil. Cook for 5 minutes or until the liquid starts to reduce. Stir frequently.
Repeat this process three more times or until all of the liquid has been added to the pot. The final sauce should be creamy.
Turn off the heat and stir in the parmesan cheese.