ARKEPIN
7 Whole30 Almond Flour & Yogurt Pumpkin Risotto Recipes
Get ready to savor 7 delicious Whole30 pumpkin risotto recipes featuring almond flour and yogurt that will transform your meal game—discover the comforting flavors that await!
Creamy Pumpkin Risotto With Almond Flour
Creamy Pumpkin Risotto with Almond Flour is a delightful Whole30-compliant dish that combines the rich, autumnal flavors of pumpkin with the creamy texture of risotto, all while using almond flour as a base for a dairy-free, nutty twist. Perfect for a comforting dinner or as a side dish, this recipe is both satisfying and wholesome.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion, diced | 1 medium |
| Garlic, minced | 2 cloves |
| Almond flour | 1 cup |
| Vegetable broth | 4 cups |
| Canned pumpkin puree | 1 cup |
| Coconut milk (full-fat) | 1/2 cup |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Fresh sage, chopped | 2 tablespoons |
| Nutritional yeast (optional) | 1/4 cup |
Instructions
- In a large saucepan, heat olive oil over medium heat. Add diced onion and sauté until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute.
- Add almond flour to the saucepan and toast for 2-3 minutes, stirring constantly to avoid burning.
- Slowly incorporate vegetable broth, one cup at a time, stirring frequently and allowing the mixture to absorb the liquid before adding more.
- Once the risotto reaches a creamy consistency, stir in the pumpkin puree, coconut milk, salt, black pepper, and fresh sage. Cook for another 5 minutes.
- If desired, mix in nutritional yeast for added flavor before serving. Enjoy your creamy pumpkin risotto!
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Savory Garlic and Herb Almond Flour Pumpkin Risotto
Savory Garlic and Herb Almond Flour Pumpkin Risotto is a flavorful and comforting Whole30-compliant dish that marries the earthy essence of pumpkin with aromatic garlic and fresh herbs. This risotto, made with almond flour for its creamy texture, is perfect for a cozy dinner or as an impressive side dish to elevate any meal.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion, diced | 1 medium |
| Garlic, minced | 4 cloves |
| Almond flour | 1 cup |
| Vegetable broth | 4 cups |
| Canned pumpkin puree | 1 cup |
| Coconut milk (full-fat) | 1/2 cup |
| Fresh thyme, chopped | 2 tablespoons |
| Fresh rosemary, chopped | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
Instructions
- Heat olive oil in a large saucepan over medium heat; add the diced onion and sauté until softened, about 5 minutes. Stir in minced garlic and cook for another minute.
- Incorporate almond flour into the saucepan and toast for 2-3 minutes, stirring constantly.
- Gradually add vegetable broth, one cup at a time, stirring frequently until the liquid is absorbed.
- Once creamy, stir in pumpkin puree, coconut milk, salt, black pepper, chopped thyme, and rosemary. Cook for an additional 5 minutes.
- Serve hot, garnished with extra fresh herbs, if desired. Enjoy your savory garlic and herb almond flour pumpkin risotto!
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Spiced Pumpkin Risotto With Coconut Yogurt
Spiced Pumpkin Risotto with Coconut Yogurt is a warm and creamy Whole30-compliant dish that features the delightful combination of pumpkin and a blend of spices, creating a comforting meal perfect for fall. The addition of coconut yogurt adds a tangy twist and keeps the dish dairy-free while maintaining a rich texture.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion, diced | 1 medium |
| Garlic, minced | 3 cloves |
| Arborio rice | 1 cup |
| Vegetable broth | 4 cups |
| Canned pumpkin puree | 1 cup |
| Coconut yogurt (unsweetened) | 1/2 cup |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Fresh parsley, chopped | For garnish |
Instructions
- Heat olive oil in a large saucepan over medium heat; add the diced onion and sauté until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute.
- Add Arborio rice to the saucepan and toast for about 2 minutes, stirring frequently until lightly toasted.
- Gradually pour in vegetable broth, one cup at a time, stirring constantly until the liquid is absorbed and rice is creamy.
- Stir in pumpkin puree, coconut yogurt, cinnamon, nutmeg, salt, and black pepper. Cook for another 5 minutes until heated through.
- Serve hot, garnished with fresh parsley. Enjoy your spiced pumpkin risotto with coconut yogurt!
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Maple-Pecan Pumpkin Risotto
Maple-Pecan Pumpkin Risotto is a deliciously creamy and sweet Whole30-compliant dish that perfectly balances the warmth of pumpkin with the rich flavors of maple syrup and toasted pecans. This risotto makes for an exquisite fall meal or a cozy side dish, bringing a touch of indulgence to your healthy eating routine.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion, diced | 1 medium |
| Garlic, minced | 2 cloves |
| Arborio rice | 1 cup |
| Vegetable broth | 4 cups |
| Canned pumpkin puree | 1 cup |
| Pure maple syrup | 1/4 cup |
| Chopped pecans | 1/2 cup |
| Ground cinnamon | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Fresh rosemary, chopped | For garnish |
Instructions
- Heat olive oil in a large saucepan over medium heat; add diced onion and sauté until soft, about 5 minutes. Stir in minced garlic and cook for another minute.
- Add Arborio rice and toast for about 2 minutes, stirring frequently until lightly golden.
- Gradually add vegetable broth, one cup at a time, stirring constantly until the liquid is absorbed and the rice is creamy.
- Stir in pumpkin puree, maple syrup, toasted pecans, cinnamon, salt, and black pepper. Cook for an additional 5 minutes until heated through.
- Serve hot, garnished with fresh rosemary. Enjoy your maple-pecan pumpkin risotto!
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Smoky Bacon and Pumpkin Almond Flour Risotto
Smoky Bacon and Pumpkin Almond Flour Risotto is a comforting and savory dish that combines the earthiness of pumpkin with the rich flavor of smoky bacon, all while adhering to Whole30 guidelines. The use of almond flour gives the risotto a unique twist, providing a nutty taste and a creamy texture without the need for dairy. This risotto is perfect for a cozy dinner and will warm you up during the chilly fall season.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Bacon, diced | 4 strips |
| Onion, diced | 1 medium |
| Garlic, minced | 2 cloves |
| Almond flour | 1 cup |
| Vegetable broth | 4 cups |
| Canned pumpkin puree | 1 cup |
| Smoked paprika | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Fresh parsley, chopped | For garnish |
Instructions
- In a large saucepan, heat olive oil over medium heat; add diced bacon and cook until crispy. Remove bacon and set aside, leaving the drippings in the pan.
- Add diced onion to the same pan and sauté until translucent, about 5 minutes, then add minced garlic and cook for another minute.
- Stir in almond flour and toast for about 2 minutes until fragrant, then gradually add vegetable broth, one cup at a time, stirring until the liquid is absorbed.
- Mix in pumpkin puree, smoked paprika, salt, and black pepper, cooking for an additional 5 minutes until warmed through.
- Top with crispy bacon and garnish with fresh parsley before serving. Enjoy your smoky bacon and pumpkin almond flour risotto!
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Sweet Potato and Pumpkin Risotto With Almond Flour
Sweet Potato and Pumpkin Risotto with Almond Flour is a delightful, creamy dish that marries the sweetness of sweet potatoes with the earthy flavor of pumpkin, all while staying compliant with Whole30 guidelines. The almond flour adds a unique creaminess without any dairy, making it a fantastic comfort food for any occasion, especially during the fall season.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Sweet potato, peeled and diced | 1 medium |
| Onion, diced | 1 medium |
| Garlic, minced | 2 cloves |
| Almond flour | 1 cup |
| Vegetable broth | 4 cups |
| Canned pumpkin puree | 1 cup |
| Ground cinnamon | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Fresh basil, chopped | For garnish |
Instructions
- In a large saucepan, heat olive oil over medium heat; add diced sweet potato and cook until slightly softened, about 5-7 minutes.
- Add diced onion and sauté until translucent, then add minced garlic and cook for an additional minute.
- Stir in almond flour and toast for about 2 minutes until fragrant, then gradually add vegetable broth one cup at a time, stirring until absorbed.
- Mix in pumpkin puree, ground cinnamon, salt, and black pepper, cooking for an additional 5 minutes until warmed through.
- Garnish with fresh basil before serving. Enjoy your sweet potato and pumpkin risotto!
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Curried Pumpkin Risotto With Coconut Yogurt
Curried Pumpkin Risotto with Coconut Yogurt is a delicious and vibrant twist on traditional risotto that incorporates the warm flavors of curry and the creamy richness of coconut yogurt. This dish is not only Whole30 compliant but also perfect for those looking to enjoy a comforting, hearty meal with a unique flavor profile.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion, diced | 1 medium |
| Garlic, minced | 2 cloves |
| Arborio rice | 1 cup |
| Vegetable broth | 4 cups |
| Canned pumpkin puree | 1 cup |
| Curry powder | 1 tablespoon |
| Ground ginger | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Coconut yogurt | 1 cup |
| Fresh cilantro, chopped | For garnish |
Instructions
- In a large saucepan, heat olive oil over medium heat; add diced onion and sauté until translucent, then add minced garlic and cook for an additional minute.
- Stir in Arborio rice and toast for a couple of minutes, allowing the rice to absorb flavors.
- Gradually add vegetable broth one cup at a time, stirring continuously until the liquid is absorbed before adding more.
- Mix in pumpkin puree, curry powder, ground ginger, salt, and black pepper, cooking for an additional 5-7 minutes until creamy and heated through.
- Remove from heat, stir in coconut yogurt, and garnish with fresh cilantro before serving. Enjoy your curried pumpkin risotto!
