Butternut Pumpkin Chestnut Cauliflower Risotto

INGREDIENTS
• 700 grams / 24 oz. organic riced cauliflower
• 425 gram / 15 oz. organic butternut pumpkin
• 1 large yellow onion, chopped
• 1 cup of organic, whole, roasted & peeled chestnuts, chopped (purchase here)
• 450 gram /16 oz. organic chicken broth
• 1 cup of organic, full fat, coconut milk
• 2 tbsp. fresh sage
• 1 tbsp. olive oil
• Lake Deborah salt to taste

METHOD

1. Heat 1 tbsp. of olive oil in a saucepan. Add chopped onion and chestnuts, and sauté over medium heat until onion is tender and golden, and chestnuts are hot.
2. Add riced cauliflower to onions and chestnuts and mix to combine.
3. Saute over medium heat for about 3 minutes. Immediately add chicken broth to cauliflower-chestnut mixture, reduce heat to medium-low, and simmer until chicken broth is fully absorbed, making sure to stir occasionally.
4. Once chicken broth has been absorbed, add butternut pumpkin to cauliflower-chestnut mixture, stirring occasionally, until liquid from butternut pumpkin is absorbed.
5. Add coconut milk to risotto and simmer, stirring occasionally, until coconut milk is absorbed and cauliflower rice has a creamy, risotto-like consistency.
6. Adjust salt to taste. Turn off heat and sprinkle with fresh sage. Serve and enjoy!