healthysnax: LOW FAT GOURMET PUMPKIN RISOTTO (using cauliflower instead of rice!) I saw a few recipes on the net which involved using finely diced cauliflower instead of rice, so I thought I’d give this risotto a go! This is my own recipe, and was my first whizz at it, but it turned out quite nice! Here’s how: Cut up 1/4 of a butternut pumpkin into little cubes and put on an oven tray. Roast in the oven on medium heat until the pumpkin is soft (about 15 minutes for 1cmx1cm cubes) While the pumpkin is baking, finely dice a bowl’s worth of cauliflower until it looks like little ricegrains. You can use a food processor, but I don’t have one so I used a knife! Saute half a diced onion and 4 crushed garlic cloves in a tablespoon of olive oil. Then add half a cup of water and the cauliflower. Start to simmer it at high heat.  When the cauli is becoming soft, add the pumpkin and stir well. Add some chopped parsley and a teaspoon of tumeric for the amazing colour! You can add chilli flakes for some bite! Once the whole thing is becoming soft and creamy-looking, add a pinch of salt and about 1/3 cup grated low fat parmesan cheese. This will make the risotto creamier and FULL of flavour!  Voila! I really liked this recipe and am going to do it again soon! =D  

healthysnax:

LOW FAT GOURMET PUMPKIN RISOTTO (using cauliflower instead of rice!)

I saw a few recipes on the net which involved using finely diced cauliflower instead of rice, so I thought I’d give this risotto a go! This is my own recipe, and was my first whizz at it, but it turned out quite nice! Here’s how:

  • Cut up 1/4 of a butternut pumpkin into little cubes and put on an oven tray. Roast in the oven on medium heat until the pumpkin is soft (about 15 minutes for 1cmx1cm cubes)
  • While the pumpkin is baking, finely dice a bowl’s worth of cauliflower until it looks like little ricegrains. You can use a food processor, but I don’t have one so I used a knife!
  • Saute half a diced onion and 4 crushed garlic cloves in a tablespoon of olive oil. Then add half a cup of water and the cauliflower. Start to simmer it at high heat. 
  • When the cauli is becoming soft, add the pumpkin and stir well. Add some chopped parsley and a teaspoon of tumeric for the amazing colour! You can add chilli flakes for some bite!
  • Once the whole thing is becoming soft and creamy-looking, add a pinch of salt and about 1/3 cup grated low fat parmesan cheese. This will make the risotto creamier and FULL of flavour! 
  • Voila!

I really liked this recipe and am going to do it again soon! =D  

(Source: healthysnax.tumblr.com.)

34 notes
Posted on Monday, 30 January
Reblogged from: defining-me
Posted by: healthysnax
  1. doitforreal reblogged this from defining-me
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  6. staystronghavecourage reblogged this from healthysnax and added:
    using almond cheese :) other than that sounds delish!!
  7. zukeroo reblogged this from tequiladrinkingbird
  8. tequiladrinkingbird reblogged this from your-shits-weak and added:
    I actually want to try this. Gonna reblog it for reference.
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