TWO Pumpkin recipes in a row?? Who dis? It’s FALL, that’s who. I’m really feeling the pumpkin right about now. My Paleo Dirty Pumpkin & Sage Risotto has some hidden gems: GROUND MEAT making it a “dirty” risotto… the result was finger licking good. The mixture of pumpkin puree, broth, and coconut milk make a luscious, creamy texture. The cauliflower rice makes this grain-free and packed with veggie power. The sage mixed with pumpkin is a classic combo and with a little cinnamon and clove spices in there, this has comfort food written all over it. BONUS: It’s AIP too!
So get this, I gave a bowl to my husband after shooting all these photos and didn’t tell him what it was. I asked him to guess. He goes “It’s pasta, it’s delicious”… PSYCH, “It’s cauliflower rice”, I responded. “Shut up, so good…” (continues to eat it).
I’m still sometimes surprised, myself with how powerful cauliflower rice can be, this dish will make anyone a believer – trust me. If you’re looking for comfort food this season, with all the seasonal flavors and ingredients you can find tossed in a bowl, I’ve got you. With the addition of ground meat (I used pork here), we add another layer of richness and round out the meal. Lower carb, good protein, and satisfying for the soul, hello Fall!!
Paleo Dirty Pumpkin & Sage Risotto Recipe
[AIP, paleo, gluten-free, grain-free, dairy-free, egg-free, nightshade-free] This dreamy and creamy dish has no dairy or grains but will fool anyone! The added ground meat makes this a "dirty" risotto for a well-balanced meal.
- 1 Tbsp cooking fat (I used duck fat)
- 1 lb. ground meat of choice (I used pork)
- 1/2 tsp cinnamon
- 1/4 tsp clove
- pinch of sea salt
- 1 shallot chopped
- 1 head of cauliflower riced
- sage leaves fist full, chopped
- 2 cups pumpkin puree
- 1/4 cup bone broth or stock
- 1/2 cup coconut milk
Season the meat with cinnamon, clove powder and sea salt to taste.
Prep veggies by chopping the head of cauliflower, and placing florets into a food processor. Pulse until you have the "rice" and set aside.
Chop your shallots and get the ingredients out and ready for easy cooking.
Heat a deep skillet over medium, add the cooking fat and swirl around to coat the pan.
Add the ground meat, and with a wooden spoon, break up the meat so it stays ground up. Keep stirring around for approx. 8 minutes or so until the liquid from the meat starts to dissolve and no raw meat remains.
Add the chopped shallots over top, season more if you'd like (I judge by the color of the ground meat if I want it to be more seasoned or not!) Scrape up any brown bits with the wooden spoon as you incorporate the shallots.
After another 8 minutes or so, there should be no liquid left in the pan. Add the cauliflower rice and stir for 4-5 minutes. Then add the sage leaves and stir in.
Next, you'll add the pumpkin puree and stir until it's completely covering everything. Then follow it with the stock/broth, stir that in. And lastly, the coconut milk.
Continue to cook as the liquid absorbs into the mixture and finish off with a bit more sea salt. Serve hot!
Miss parmesan cheese? I used Nutritional Yeast Flakes as a topper!
To make this meatless: simply skip the ground meat step and get right into sauteeing the shallots and cauliflower rice. Also, reduce the pumpkin puree to 1 1/2 cups and add as needed.
Use #foodbymars to tag your FBM inspired creations! I’d love to see!