This Whole30 Pumpkin Risotto with Shrimp is a delicious fall meal that comes together in less than 30 minutes. It is made with cauliflower rice instead of arborio rice, which makes it grain free, gluten free, paleo, and Whole30! 

Whole30 Pumpkin Risotto with Shrimp

I tried a pumpkin risotto with arborio rice a few years ago and fell in love with the savory fall flavors. I knew I had to recreate a Whole30 version! This Whole30 Pumpkin Risotto with Shrimp is a simple, quick, and easy meal that is packed with flavor. Cashews are used to give it extra creaminess. You can certainly omit the shrimp to keep this vegan/vegetarian, as well. This “risotto” would also make a lovely side dish for Thanksgiving!

What You Need to Make This Whole30 Pumpkin Risotto with Shrimp

You only need a few simple real food ingredients to make this dish. Here is a list of the ingredients:

  • Ghee
  • Onion
  • Minced garlic
  • 2 16-oz bags frozen cauliflower rice – I get a 5 lb bag of this at Costco. This is what makes a great substitute for arborio rice, which is typically used in risotto.
  • 3 cups kale
  • 2.5 cups broth (veggie or chicken)
  • raw, unsalted cashews – I get these at Trader Joe’s
  • pumpkin puree (only ingredient should be pumpkin)
  • nutmeg
  • paprika
  • Chopped sage or parsley for garnish
  • frozen or fresh peeled & deveined shrimp – I also get this frozen at Costco.

You can omit the shrimp to keep these vegan & vegetarian.

This recipe also makes quite a lot – I wanted to make sure we had leftovers of the risotto, so I made enough to feed 6 people. You can cut the quantities in half to feed 3.

The frozen cauliflower rice gives this “risotto” a great texture without the grains. I prefer this over fresh cauliflower rice, which tends to get mushy quick!

How do you make this Whole30 Pumpkin Risotto with Shrimp?

This meal is very simple to make and comes together in less than 30 minutes.

I suggest using a large pot to make this vs a skillet – I was calling it close in terms of almost spilling over!

The first step is to melt the ghee and cook the onions and garlic for 3-4 minutes. Then, we add the frozen cauliflower rice and broth. Stir to combine, then cook over medium high heat for 8-10 minutes.

Meanwhile, combine the cashews, pumpkin, water, nutmeg, paprika, and salt in a high speed blender. Blend until very smooth, for approximately one minute. You can soak the cashews for 30 minutes in hot water prior to blending if you do not have a high-speed blender like a Vitamix.

Stir the pumpkin cashew cream into the cauliflower rice and broth. Add the chopped kale and reduce heat to medium. Cook for 5 minutes, stirring constantly while the risotto thickens up and any extra moisture is cooked off.

Set the risotto aside to cool.

Make the shrimp:

Heat the ghee in a skillet over medium high heat. Add the shrimp and cook for 1-2 minutes per side, until pink and no longer opaque. Add in the garlic powder, paprika, and salt. Serve the shrimp over the risotto and garnish with parsley or sage.

Whole30 Pumpkin Risotto

How to store this Whole30 Pumpkin Risotto with Shrimp

The risotto will stay good in the refrigerator for up to 4 days. I recommend saving the shrimp for no longer than 2 days. Seafood is one of those things that is better the sooner you eat it!

Looking for some other healthy fall recipes? Check these out:

Whole30 Pumpkin Turkey Chili

Whole30 Harvest Sheet Pan Dinner

Whole30 Mississippi Pot Roast

Whole30 Chicken Pot Pie Soup

If you make this Whole30 Pumpkin Risotto with Shrimp, be sure to tag me on Instagram @maryswholelife so I can see! It makes me so happy when you tag me in your food photos.

Happy cooking!

xo,

Mary

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Whole30 Pumpkin Risotto with Shrimp

This "risotto" is made with cauliflower rice instead of arborio rice in a delicious pumpkin sauce topped with buttery paprika shrimp. A delicious fall meal the entire family will love!
5 from 4 votes
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Ingredients

  • 1 tbsp ghee
  • 1/2 onion, diced
  • 3 cloves minced garlic
  • 2 16 oz bags frozen cauliflower rice, I get these at Costco
  • 3 cups kale, coarsely chopped
  • 2.5 cups chicken broth, can sub vegetable broth
  • 1/2 cup cashews, raw, unsalted
  • 3/4 cup pumpkin puree
  • 3/4 cup water
  • 1/2 tsp nutmeg
  • 1/2 tsp paprika
  • 1 tsp sea salt

Shrimp

  • 1 lb peeled and deveined shrimp, thawed if previously frozen
  • 1 tbsp ghee
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp salt

Instructions
 

  • Heat the ghee in a large pot over medium heat. Add the onions and garlic and cook for 3-4 minutes. Add in the frozen cauliflower rice and broth. Stir, then cover and cook over medium heat for 7-10 minutes, stirring occasionally.
  • Meanwhile, add the cashews, pumpkin, water, nutmeg, paprika, and sea salt to a high powered blender. Blend on high for at least one minute or until very smooth and creamy. You can soak the cashews for 30 minutes in hot water prior to blending if you do not have a high-speed blender like a Vitamix.
  • Stir the pumpkin cashew cream into the cauliflower rice and broth mixture. Add the chopped kale and reduce heat to medium. Cook for 5 minutes, stirring constantly while the risotto thickens up and any extra moisture is cooked off.
    Taste test and add salt if needed. Set the risotto aside to cool.
  • Make the shrimp:
    Heat the ghee in a skillet over medium high heat. Add the shrimp and cook for 1-2 minutes per side, until pink and no longer opaque. Add in the garlic powder, paprika, and salt. Serve the shrimp over the risotto and garnish with parsley or sage. Enjoy!