Pumpkin & Mushroom Risotto

Serves 4 – A delicious Autumnal low carb alternative

Endorsed by Clean & Lean by Emma Wilson Fitness


2 cups diced pumpkin

2 TBSP coconut oil

500ml chicken or vegetable stock

2 garlic cloves minced

1 medium onion finely chopped

1 medium cauliflower

1 cup mushrooms sliced

1 TBSP butter

3 TBSP double cream

6 sprigs fresh thyme

Himalayan pink salt

Black pepper

¼ cup pumpkin seeds

1/3 cup grated parmesan or Italian hard cheese



Preheat the oven to 175’C (fan assisted)

Cut the pumpkin into 1cm cubes (having peeled and deseeded the pumpkin)

Place on a baking tray with 1 TBSP coconut oil and bake for 20-25 minutes

Blitz the cauliflower in a food processor to a rice like consistency

Melt 1 TBSP of coconut oil in a pan.  Fry the onions & garlic on a medium heat until soft

Add the cauliflower and fry for a further 2-3 minutes

Add the stock, salt, pepper, thyme and simmer on a medium heat until the stock is absorbed

Place the pumpkin seeds on a baking tray and roast in the oven for 5-6 minutes until golden.  Remove from the oven and cool.

Heat the butter in a pan and fry the mushrooms on a medium heat for 2-3 minutes

Stir the mushrooms, pumpkin, cream and half the cheese to the cauliflower pan.  Serve with sprinkles of pumpkin seeds and remaining cheese.


When pumpkins are not in season, substitute the pumpkin for butternut squash.