4 cups cauliflower, chopped into "rice"
1/4 cup chicken broth
1 cup diced onion
1 cup thinly sliced mushrooms
1/2 cup canned pumpkin
1/2 cup unsweetened unflavored almond milk
1 tsp chopped garlic
1/4 tsp Celtic sea salt
1/8 tsp black pepper, or more to taste
2 wedges The Laughing Cow Creamy Swiss cheese
4 tsp Parmesan cheese
OPTIONAL: pumpkin seeds
Place cauliflower in a food processor, and blend until small pieces of rice. In a nonstick pan, combine all ingredients except cheese wedges and Parmesan. Stir until well mixed. Bring to a soft boil. Once boiling, reduce heat to medium low and cover. Simmer for about 5 minutes, until veggies are tender. Add cheese wedges and Parmesan, and stir until evenly distributed. Season to taste with additional salt and pepper and top with pumpkin seeds if desired. Enjoy! Makes 4 servings (1 1/4 cup per serving).
NUTRITIONAL COMPARISON:
Traditional Pumpkin Risotto = 406 calories, 70 carbs, 3 fiber (67 effective carbs)
"Healthified" Pumpkin Risotto = 115 calories, 12g carbs, 5g fiber (7 effective carbs)
