Make Ahead

Grain Free Pumpkin & Sage Risotto

by:
November  1, 2012
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0 Ratings
Grain Free Pumpkin & Sage Risotto
  • Serves 4
Author Notes

I made this a few days ago in about half an hour and in one pot. Therefore this recipe may be my new kitchen god. It’s creamy, satisfying AND vegan, plus it works well as both a main or a side dish. Aaaaaand the leftovers are great for lunch. If you don’t eat it for breakfast, that is.
—meatified

What You'll Need
Ingredients
  • 1/2 onion, diced
  • 1/2 bell pepper, diced
  • 1 head of cauliflower, riced in a food processor or grated
  • 1/2 cup stock of your choice
  • 1 teaspoon tomato paste
  • 1 3/4 cups pumpkin puree (1 can)
  • 2/3 cup coconut milk (full fat works best)
  • 2 teaspoons garlic powder
  • Teaspoon black pepper, to taste (1/4 - 1/2 tsp)
  • Fresh sage and nutmeg to taste
  • Preferred oil to saute
Directions
  1. Roughly chop the cauliflower and either pulse in food processor or grate until rice-sized. Set aside.
  2. In a large pan, saute your diced onion and pepper in a little oil until softened.
  3. Add the cauliflower, sage, seasonings, tomato paste and stock to the pan and simmer covered for 10 minutes.
  4. Uncover the pan and cook off any remaining liquid.
  5. Add the pumpkin and coconut milk, simmer covered for 5 minutes.
  6. Uncover and thicken to risotto-like creaminess, 5 - 10 minutes.
  7. Top with grated nutmeg to taste and serve.
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3 Reviews

Calamari
Calamari August 9, 2017
Just made this tonight ! YUM !! Didn't have sage, but added several chopped up strips of bacon and some of the bacon fat. Nice complex flavor. Also, added about twice the asked for stock early on, as it looked like it would need more moisture. Didn't need it - so I cooked it about 3 x as long... still great flavor and texture.
 
acwhitney
acwhitney November 20, 2012
I just made this for dinner and it is absolutely delicious. I recently became grain and dairy free and I've missed creamy foods. This really hits the spot. The only change I will make the next time is to reduce the pepper. It overwhelmed the other flavors a little. Thanks meatified.
 
meatified
meatified November 20, 2012
Thank you so much for letting me know that you made this and enjoyed it, over-peppered-ness not withstanding! I actually eat almost entirely grain and dairy free so I understand the lack of creamy goodness can be difficult - I have a Sweet Potato Gratin up on my website that I should add here that I think you would also enjoy.

The recipe is here for now: http://meatified.com/sweet-potato-gratin/