Paleo Pumpkin & Sage Risotto

Added on October 31st, 2012 by our friend from http://meatified.com

Cooking Steps

Roughly chop the cauliflower and pulse in food processor until rice-sized. Set aside.
In a large pan, saute your diced onion and pepper in a little oil until softened.
Add the cauliflower, sage, seasonings, tomato paste and stock to the pan and simmer covered for 10 minutes.
Uncover the pan and cook off any remaining liquid.
Add the pumpkin and coconut milk, simmer covered for 5 minutes.
Uncover and thicken to risotto-like creaminess, 5 – 10 minutes.
Top with grated nutmeg and serve.

Serves 4
30 minutes
This is a Recipe

Ingredients

  • 1/2 onion, diced
  • 1/2 bell pepper, diced
  • 1 head of cauliflower, riced in food processor or grated
  • 1/2 cup stock of your choice
  • 1 tsp tomato paste
  • 1 can (1 3/4 cups) pumpkin puree
  • 2/3 cup coconut milk
  • 2 tsp garlic powder
  • 1/2 tsp black pepper
  • Fresh sage and nutmeg to taste, oil of choice for cooking
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2 Responses to “Paleo Pumpkin & Sage Risotto”

  1. [...] and sites on the web!Paleo Pumpkin & Sage Risotto Fast Paleo / Posted on: October 31, 2012Fast Paleo – Roughly chop the cauliflower and pulse in food processor until rice-sized. Set aside. In a [...]

    Paleo Pumpkin & Sage Risotto | Paleo Digest, on October 31st, 2012

  2. [...] actually eat.  He’s pretty picky about his veggies.  I came across cauliflower rice when I made pumpkin and sage “risotto” from fastpaleo.com.  If you get a second you should check it out because its delicious!  Cauliflower rice is just raw [...]

    Cooking with Jess – Orange Beef Stir Fry | CrossFit Inguz, on March 6th, 2013

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