Description
Craving creamy fall comfort without the carb crash? This velvety Pumpkin Apple Cinnamon Risotto swaps rice for cauliflower and serves up warm, spiced hugs in every spoonful. Sweet-tart apples meet rich pumpkin and a whisper of cinnamon in a one-pan wonder perfect for chilly nights. It’s fast, flavorful, and totally freezer-friendly. Let’s fall into flavor—no carb coma required!
Ingredients
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1 tbsp olive oil or butter
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¼ small onion, finely chopped
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2 cups riced cauliflower (wring dry if wet!)
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½ cup pumpkin puree (not pie filling)
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½ small apple, diced (like Honeycrisp)
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⅓ cup broth (veggie, chicken, or mushroom)
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¼ tsp cinnamon
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Salt & pepper to taste
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Optional: 2 tbsp grated Parmesan or nutritional yeast
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Garnish: fresh sage or thyme
Instructions
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Sauté Aromatics: Heat oil/butter in skillet over medium heat. Sauté onions with a pinch of salt 3–4 min until soft.
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Add Cauli & Apples: Stir in cauliflower rice and apples. Cook 3–4 min until tender-crisp.
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Stir in Pumpkin & Spices: Reduce heat. Add pumpkin, broth, cinnamon, salt, and pepper. Stir gently.
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Simmer Creamy: Let simmer 5–7 min, stirring occasionally. Adjust texture with more broth if needed.
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Finish with Umami: Off heat, stir in Parmesan or nooch for creamy depth.
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Garnish & Serve: Spoon into bowls. Top with herbs, extra pepper, or a drizzle of maple syrup.
Notes
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Crisp texture? Don’t overcook the cauli.
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Vegan version? Use olive oil + nooch.
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Need protein? Add lentils or chickpeas at the end.
- Prep Time: 5 min
- Cook Time: 15 min
Nutrition
- Calories: 130 Cal Per Serving, with Parm
- Fat: 7g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 4g