Creamy Pumpkin Cauliflower Risotto
Not going to lie, I’m not typically a risotto fan. I couldn’t tell if it was that I didn’t like the taste of Arborio rice, or if it was my lactose-intolerant body saving me from all of the parm, but I typically avoid it. That was until this fall, where I was craving a creamy bowl of something pumpkiny, and thought to make a dairy-free Arborio rice-free pumpkin risotto. I hope you make it and love it as much as me and Mike do!
Also please note that the nutritional yeast will give the cheesiness without the parm, and the omission of white wine was intentional. I tried both ways, and it’s so much more pumpkiny and refreshing when served with a glass of white wine vs stirring it in!
Enjoy!
Ingredients.
1 Package of raw (not frozen) riced cauliflower, or one head of cauliflower put into a food processor and pulsed until “riced”
2 Small Shallots
2 Garlic Cloves
1 Cup Pureed Pumpkin
1 Tsp Better Than Boullion No-Chicken Base + 1/3 Cup Hot Water
4 Tbs Vegan Butter, I like Miyoko’s
Fresh Sage, 3 Tbs Minced + about 1/2 Cup for Frying at the end
1/2 Tsp Nutmeg
1 Tsp Garlic Powder
1 Tbd Nutritional Yeast
Salt and Pepper
Olive Oil
A glass of dry white wine to drink it with!
Seriously like a hug in a bowl - but so nourishing and delicious!
Method.
Step 1.
In a large cold sauce pot, add your olive oil and minced garlic. Turn the heat to medium-low. Once the garlic is fragrant, drop in your minced shallot. Once your shallot is translucent, about 8 minutes, add in your cauliflower rice and give everything a stir.
Step 2.
Cook for about 10 more minutes stirring occasionally until the cauliflower has softened and taken on a golden color.
Step 3.
Add in the nutritional yeast, garlic powder, minced sage, and nutmeg + salt and pepper and stir to toast everything up.
Step 4.
Combine your better than bullion with hot water in a small bowl. This will add liquid and creaminess to the risotto plus tons of flavor. (You should always stir the bullion with hot water before adding so it doesn’t clump up.)
Step 5.
Pour your brother mixture into the cauliflower rice, add stir. Allow to simmer - adding a bit of water if things start to stick to the bottom of the pan.
Step 6.
In a small pan, add in your butter and turn on the heat to medium. Gradually swirl the butter around allowing it to bubble. Once the butter is bubbling add in your sage leaves. Continue to swirl occasionally until the sage crisps up and the butter browns, about 5 minutes.
Step 7.
Remove the crispy sage from your brown butter, allowing it to drain on a paper towel. Pour the brown butter into the risotto and stir to incorporate.
Step 8.
Finally, serve your creamy pumpkin risotto topped with the crispy sage, and enjoy (ideally with a nice glass of white wine)!