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This low carb pumpkin risotto with shrimp and cauliflower is a breeze to make in less than 20 minutes! As a low carb dinner or lunch it is rich, creamy and full of flavor. One serving is only 4.8g net carbs!

Low Carb Pumpkin Risotto with Shrimp & Cauliflower

This low carb pumpkin risotto with shrimp and cauliflower is a breeze to make in less than 20 minutes! As a low carb dinner or lunch it is rich, creamy and full of flavor. One serving is only 4.8g net carbs!

Course Main Course
Cuisine American
Keyword cauliflower rice, pumpkin, risotto, shrimp
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3
Calories 275 kcal
Author Denise

Ingredients

  • 2 cups cauliflower rice (raw)
  • 2 tablespoons butter
  • 2 cloves garlic, crushed
  • 1/4 teaspoon sage
  • 1/4 teaspoon salt 1/4
  • 1/4 cup pumpkin (canned, pure)*
  • 1/4 cup heavy cream
  • 1/2 cup broth (chicken or vegetable)
  • 1/4 cup Parmesan grated cheese
  • 8 oz raw shrimp, peeled

Instructions

  1. In a large saute pan, melt the butter and the add the garlic. Saute for a minute or two until fragrant.

  2. Add in the broth, pumpkin and cream. Whisk until well combined

  3. Pour in the cauliflower rice and Parmesan cheese and cook for about 5 minutes. Add in the shrimp and cook until pink.

  4. * Use pure pumpkin in a can. Not pumpkin pie mix.