Now that fall is here and pumpkin is the most popular autumn ingredient, you can’t go wrong with the Pumpkin Risotto. Pumpkins are not only meant to be used as desserts, but they can also be used to create delicious dinner meals that will satisfy your pumpkin cravings.

Shrimps, pumpkin puree, and cauliflower rice are combined to perfection in this dish. A pumpkin risotto can be quickly prepared in only 20 minutes and can serve as a meal or a lunch. This recipe is creamy, rich, and delicious!

Ingredients of Pumpkin Risotto

1. Cauliflower Rice

Rice made from cauliflower is known as cauliflower rice. In this recipe, cauliflower is chopped into rice-sized pieces using a food processor, box grater, or knife. The cauliflower rice is a good alternative to traditional rice since it’s low in carb, nutritious and gluten-free.

Speaking of health benefits, cauliflower rice is rich in Vitamin C that is responsible for strengthening the body’s immune system. It also has potassium potassium, which is important for bone health. 1 cup of cauliflower rice equals to 3g net carbs.

1. Pumpkin puree

For this recipe we’re going to use 1 canned pumpkin puree. Make sure that it’s 100% organic and check the label for total carbs and fiber to calculate the net carbs so you don’t go overboard. Otherwise, you can also prepare the pumpkin puree at home.

1. Shrimp

Shrimp is a popular seafood choice. We’re going to use dry raw shrimp for this recipe. Don’t worry about carbs because they are perfect for the ketogenic diet. It has 0 carbs and adds great flavor to the risotto. Shrimp is also high in selenium, B12, omega 3 fats, and iodine, among many other nutrients.

Pumpkin Risotto with Shrimp and Cauliflower Recipe

Preparation time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Servings: 3

Nutrition facts:

Protein: 21.5 g

Fat: 18.5 g

Carbs: 7.4g

Fiber: 2.6g

Calories: 275 Kcal

You’ll need:

• 2 tbsp. Butter
• 2 cups cauliflower rice
• 2 crushed garlic cloves
• ¼ tsp. Sage herb
• ¼ tsp. Salt
• ¼ cup canned pumpkin puree
• ½ cup chicken or vegetable broth
• ¼ cup heavy cream
• ¼ cup grated parmesan cheese
• 8 oz. Peeled raw shrimps

Instructions:

1. Take a large pan, melt butter and add chopped garlic. Saute it for a minute on a medium flame.
2. Add chicken or vegetable broth, pumpkin puree and heavy cream. Mix until fully combined.
3. Add in the cauliflower rice, and grated parmesan cheese. Stir and cook for 5 minutes. Cook the shrimp until they turn pink, adding salt as needed.
4. The pumpkin Risotto with Shrimp and cauliflower rice are ready to be served.

 Note:

Risotto can be kept in the refrigerator for up to four days. Shrimp should not be kept for more than two days. It is true that seafood is better when consumed as soon as possible!

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