Pumpkin Cauliflower Rice Risotto

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.

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