Cauliflower Risotto with Pumpkin and Gorgonzola
A delicious vegetable risotto that isnt actually a risotto. In this recipe, we dont use a single gram of regular rice, but instead replace it with "vegetable rice" made from raw cauliflower. This dish is an excellent choice when we want to enjoy something healthy, light, and very tasty.
Details
- Preparation Time: 10 minutes
- Cooking Time: 22 minutes
- Difficulty: 1
- Spiciness: 0
- Number of Servings: 4
Ingredients
Cauliflower rice
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1 piece Cauliflower, fresh
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1 handful Parsley, fresh
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1 pinch Salt, table
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pieces Oil, olive
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1 piece Pumpkin, raw
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1 piece Onion, raw
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1 pod Garlic, fresh
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1 dl Alcohol, Wine, White
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pieces Water
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pieces Salt, table
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100 g Cheese, Gorgonzola
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1 handful Parsley, fresh
Steps
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First, prepare the cauliflower rice. Clean the cauliflower and cut it into smaller pieces, which we add to a food processor along with parsley, salt, and pepper. Grind the ingredients finely to get small pieces the size of rice grains.
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Clean the pumpkin (peel if necessary), wash it, and cut it into pieces. Peel the onion and garlic and chop them separately. Sauté the pumpkin with the onion in olive oil (about 6 to 8 minutes). When the onion becomes translucent, add the sage. Then add the garlic and continue to sauté. After 2 minutes, add the nutmeg and white wine. Wait until most of the wine evaporates, then pour in water or broth. Cook until the pumpkin is completely soft and most of the liquid has evaporated.
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When the pumpkin is soft, add two cups of cauliflower rice and quickly sauté the ingredients while stirring (not too much, so the cauliflower doesn't become mushy!). Season with salt and pepper to taste.
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Serve the risotto on plates. Crumble Gorgonzola on top, garnish with parsley leaves, and serve the dish immediately.
Nutrition Information (Per 100g)
- Calories: 56.49 kcal
- Fat: 2.82 g
- Saturated Fat: 1.18 g
- Carbohydrates: 5.35 g
- Sugars: 1.06 g
- Protein: 2.12 g
- Fiber: 0.59 g