Cauliflower Pumpkin "Risotto"

Risotto is one of my favourite dishes so I have created a "grain free" version.  This fall I wanted to try some pumpkin risotto and it was my favourite yet!  Creamy, warm, with rich flavor, you would almost not even know it's made with cauliflower rather than rice!  It's a great side or on it's own. 

Cauliflower Pumpkin "Risotto":
- 1/2 cauliflower (grated)
- 1 cup pumpkin
- 1/3 cup white wine
- chicken or vegetable broth
- butter or oil
- shallots
- parsley

Garnish:
- Thyme
- Parmesan cheese

Step #1 
Using a food processor, grate 1/2 head of cauliflower (I grate the whole thing and refrigerate the rest for a few days to use in other recipes)

Step #2 
Heat chicken broth in a small pot on medium/low

Step #3
Add 1 TBSP butter or oil to a pan on medium heat.  Once melted add the shallots and cook for a few minutes and then add the cauliflower.  Cook on medium/high for few minutes until it starts to stick.  Then add wine until it absorbs (I just pour enough to have the pan deglaze).

Step #4

Keep adding warm broth from the pot to the mixture as it absorbs. (you want it to be hot enough to brown but not burn).  After about 5 minutes add the pumpkin and stir in until smooth.  Remove from heat and stir in chopped parsley.  Garnish with grated parmesan and thyme!  Enjoy

Hot, creamy pumpkin risotto!