Pumpkin Cauliflower Rice Risotto

It’s the start… the start of fall. Time to let your basic out.

You know that I came to terms with last week? That there are zero pumpkin recipes on The Cutting Veg site. I know. I was as shocked as you are. So, like the good food blogger that I am, with fall coming around the corner, I had to bring ya at least one pumpkin recipe…

You know. Before the pitchforks come out.

I actually made this risotto a couple of weeks ago. I love risotto and usually I put asparagus or mushrooms in it. This version though SCREAMS fall. But I wanted to wait until it was officially fall to share. It’s kind of shocking that I was actually able to wait this long. This recipe has been one that I’ve been so excited to share. It’s got the perfect combo of every fall ingredient. It’s basically fall in a bowl…yes, it’s truly that good!

So I’ve totally gone there. I have totally gone trendy and I am not sorry about it.

The best part is it is grain free, which means ya won’t be bloated if that is an issue for you. A+ in my book! Because over here in Cutting Veg headquarters, we love a cauliflower substitute.

So let’s get to the details, shall we. This might not take long because it’s pretty simple.

First, you saute up a bunch of onions in your fat of choice. Then, you add your cauliflower, pumpkin, and sage. Sage is totally optional, but is it really optional this time of year? I don’t think so.

Next, you slowly add your broth in. The broth allows the cauliflower/pumpkin situation cook slowly and break down, making it nice and creamy. Heck yes.

Then, you add either my vegan parm blend or good old parmesan cheese. Seriously, how is this recipe so easy? I then top it with some leftover delicata squash (we all need two types of squash in our lives) and a fried egg because why wouldn’t I? It deserves an egg in all her crowning glory.

It also deserves your face in it, but that is a whole other story!

Yields 4

Pumpkin Cauliflower Rice Risotto

10 minPrep Time

15 minCook Time

25 minTotal Time

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5 based on 1 review(s)


  • 1 tablespoon coconut oil
  • 1/2 cup chopped onions (around 1 medium sized onion)
  • 1 clove garlic
  • 4 cups cauliflower rice (fresh or frozen work here)
  • 3-4 leaves sage (optional)
  • 1 cup unsweetened canned pumpkin puree
  • 1/8 teaspoon salt
  • 16 ounces vegetable stock
  • 1/2 cup parmesan OR 1/4 cup hemp seeds + 2 tablespoons nutritional yeast


Heat a large pot over medium heat. Add the coconut oil to pot, then stir in onions. Cook onions until translucent (about 2-3 minutes). Add the cauliflower rice, pumpkin puree, sage, if using, and salt to the pot and cook for 2-3 minutes.

Add one quarter (4 ounces) of vegetable stock to the pot and bring to a low boil. Cook for 5 minutes or until the liquid starts to reduce. Stir frequently.

Repeat this process three more times or until all of the liquid has been added to the pot. The final sauce should be creamy. Turn off the heat and stir in the parmesan cheese or vegan alternative. This serves nicely as a meal with a fried egg. EAT.


lacto vegetarian
ovo vegetarian
gluten free
dairy free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free



523 cal


30 g


53 g


16 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


  1. This looks great, however what are the other greens shown in the photo? I see the sage but it appears to be kale or spinach as well? Thanks!
    1. Hi! I had added some wilted kale in this version. Just toss it in at the end.
  2. We made a double batch to have for dinners and it was perfect! I did bulk it up a little: I roasted butternut squash to add at the end and wilted a bunch of kale into the hot risotto before serving. I’ll be making this again for sure!
    1. That is amazing darling! Love the butternut squash addition.

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